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Toffee Apple Crisp
Used with permission from the new
The Vegetarian Slow Cooker Cookbook by Judith Finlayson
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Toffee Apple Crisp. Serves 6 to 8
Medium (approx. 4 quart) slow cooker
Lightly greased slow cooker stoneware
1⁄2 cup raw cane sugar, such as Demerara
or other evaporated cane juice sugar
(see Tips below)
1⁄4 cup butter
1⁄4 cup water
Pinch salt
8 apples, peeled, cored and sliced
Topping
3⁄4 cup rolled oats
3⁄4 cup all-purpose flour
1⁄2 cup raw cane sugar, such as Demerara
or other evaporated cane juice sugar
1⁄4 tsp salt
1⁄4 tsp ground cinnamon
1⁄4 cup butter, diced
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Instructions
- 1. In a saucepan, combine sugar, butter, water and salt. Stir over low heat until sugar dissolves. Increase heat to medium and boil until slightly syrupy, about 1 minute, watching closely to ensure mixture doesn’t boil over. Arrange apple slices over bottom of prepared stoneware and cover with syrup.
- 2. Topping: In a bowl, combine rolled oats, flour, sugar, salt and cinnamon. Stir well. Add butter and using two forks or your fingers, combine until crumbly. Spread over apple mixture.
- 3. Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware. Cover and cook on High for 3 to 4 hours, until topping is nicely caramelized and mixture is hot and bubbly.
Tips
When buying Demerara sugar check the label to make sure you are getting pure raw cane sugar. Some brands are just refined sugar in disguise. If you are halving this recipe, be sure to use a small (11⁄2 to 2 quart) slow cooker. This is simply a slightly decadent version of a classic old-fashioned dessert. Instead of sweetening the apples with mere sugar, they are coddled in a luscious butterscotch sauce. Lovely on its own, divine with a dollop of vanilla ice cream.
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