January 20, 2018

Hot Crock-Pot Apple Crisp

Hot Crock-Pot Apple Crisp

I served this on Friday night during a three day yontif and it was soooo amazing.  The yom tov happened to be the Sukkot holiday where we eat outside in our Sukkah.  It was cool outside so this warm, sweet and gooey apple crisp with vanilla parve ice cream was absolutely amazing!  All my guests (B”H we had a full sukkah) requested the recipe.  So I decided to share it here.   It was also a great way to use up all my extra apples from our apple picking trip!

Crock-Pot/Slow Cooker Apple Crisp

1. Coat a slow cooker/ crock pot bowl with nonstick cooking spray

2. Filling: peel and slice 6-10 apples (any-type) into 1/2 inch wedges (10 cups).  Add  3 Tablespoons of granulated sugar, 2 teaspoons of lemon juice 1/4 to 1/2 teaspoon of cinnamon (more if you love cinnamon like I do).  Wisk the sugar, lemon and cinnamon together.  Stir in apples and toss to coat.

3. Topping: In a small bowl mix together 1/2 cup all purpose flour,  1/4 cup packed light-brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon of cinnamon, pinch of salt, 4 tablespoons of vegetable oil.  Work the oil into the flour mixture with fingers or using a pastry blender until course crumbs form.  (optional: Add 1/2 cup chopped pecans).

4. Spoon apple mixture into crock pot and sprinkle topping over it.  Cover and cook on LOW for 4 hours or on HIGH for 2 hours.  Serve hot with (parve/tofutti/soy/coconut ) vanilla ice cream.  Here are some coupons for the parve coconut ice cream.

This recipe serves 8 but doubles easily.

I adapted this recipe from the original version which I got from my free family circle slow-cooker recipe book.  To get this freebie cookbook yourself, go ‘like’ Family Circle on Facebook and click on the free cookbook tab in the left sidebar.

Here are some more of my favorite recipes.