Faced with the “one slow cooker, two things I want to cook in it” dilemma on Thursday, I decided to be brave and attempt a none-slow-cooker apple crisp recipe. Allrecipes.com had a great one:
- 10 cups all-purpose apples, peeled, cored and sliced (about 10 medium-size apples)
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup water
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter (a stick), room temperature
- Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
- Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and butter together. Crumble evenly over the apple mixture.
- Bake at 350 degrees F (175 degrees C) for about 45 minutes.
It tastes great with ice cream!
(I have made some modifications to the original recipe. It calls for 1/2 cup of water, but 1/4 seems plenty. The butter in the original is melted; I have read somewhere that room-temperature butter makes for better crumbling, so that’s what I did. Also, some reviewers suggested doubling up on the crust – I wasn’t quite so ambitious, but did add a little extra brown sugar, flour, and oats to the mix. Oh, and I have only made it with sweet apples (Empire, I believe) so far; will be interesting to tray Granny Smith ones instead.)