Slow-Cooked Apple Crisp
We found this recipe on Good Morning America and think it looks like the perfect recipe as we bundle up for winter.
• 9 small apples
• 4 tablespoons (1/2 stick) butter
• ¼ cup orange juice
• 1/3 cup brown sugar, plus 2 tablespoons for crumb topping
• 2 tablespoons vanilla extract
• 1 cup crumb topping stuff (Substitutable withgluten-free gingersnap crumbs mixed with crushed gluten-free cereal, oats, smashed cereal, graham crackers, cookies, etc.)
|Use a 4-quart slow cooker.
Spray the inside bottom and sides of your stoneware with cooking spray.
Peel, core, and slice the apples and plop them into the crock.
Cube the butter and dot on top.
Add the orange juice, 1/3 cup brown sugar, and vanilla.
Toss to combine with the apples.
Smash up your topping of choice and combine with the remaining 2 tablespoons of brown sugar.
Sprinkle on top of the apple concoction.
Cover and cook on high for 3 hours, or until the apples are sufficiently tender.
If you like your crumb topping crunchy (I do!), broil the uncovered stoneware on the lowest rack of your over for 4 to 7 minutes, or use a kitchen torch.
Serve with vanilla ice cream.
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