Saturday, November 14, 2009

Apple Cranberry Crisp in the Crockpot

We still have one more bushel of apples to go through. The dehydrator has been going constantly for the last couple of days. My mom promised to make Fried Apple Pies with one load. Can't wait!

I found this wonderfully easy Apple Cranberry Crisp recipe that you can make in the slow cooker. I making it again today. I served it with homemade whipped cream and boy was it good. Cranberries are one sale this time of the year, so you can get fresh ones cheap. And with free apples around here, it's a deal. Here is the recipe.

Apple Cranberry Crisp

Start by lightly greasing the bottom half of your slow cooker.

Mix together and dump in crockpot:
4 cups peeled, sliced apples
2 cups of fresh or thawed frozen cranberries
1/2 cup of sugar (or more if your apples are tart)
1 Tbs. cornstarch
1/2 tsp. cinnamon
2 Tbs. lemon juice

Cut together:
1/2 c. packed brown sugar
1/4 c. butter

Stir into butter mixture:
1/2 c. rolled oats
1/4 c. flaked sweetened coconut (if desired, I leave out)

Crumble mixture on top of apple mixture.
Place two tea towel, each folded in half to make four layers, over top of crockpot and cover with lid. Cook on high for 3-4 hours, until hot and bubbly. Watch out, the steam that comes out when you peak is extremely hot! I should know!
Serve with whipped cream or ice cream.

If you don't have cranberries, you can increase the apples to six cups.

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