Apple Desserts
While pumpkin desserts frequently conjure up thoughts of autumn, Apple Desserts probably run a close second. To that end, here are six apple desserts to help you through the day, including Slow-Cooker Apple Crisp and, of course, an Apple Pie. Enjoy!
TAHINI APPLE TART
This is from Andy Baraghani in The New York Times cooking enewsletter. For this yumminess, Andy wrote, "If you’re someone who loves a dessert packed with fruit and texture, this apple tart is made for you. The double dose of sesame is used in both the crust and filling, giving a nutty, earthy pop against the natural sweetness of the apples. They get tossed in ground cardamom for a wonderfully sweet, warm scent. Sesame is used twice: First, it becomes a spreadable paste with tahini, butter, sugar and egg, which becomes almost halva-like when combined with the cardamom-scented apples. Second, sesame seeds (and sugar) get sprinkled along the edges of the tart, making for a strikingly beautiful, textured crust."
Prep Time: 40 minutes; Cook Time: 1 hour 30 minutes, plus 2 hours' chilling; Total Time: 2 hours 10 minutes, plus 2 hours' chilling; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025924-tahini-apple-tart. While you're at it, don't forget to sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
For the Dough
1-1/2 cups all-purpose flour, plus more as needed
1 tablespoon sugar
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
3/4 cup unsalted butter, cut into small cubes, chilled
Ice water, as needed
For the Sesame Spread
1/3 cup tahini
3 tablespoons sugar
3 tablespoons unsalted butter, at room temperature
1 large egg
1/4 teaspoon kosher salt
For the Filling and Assembly
2 pounds crisp, tart apples such as Honeycrisp or Pink Lady (about 6 medium apples)
1 tablespoon cider vinegar or lemon juice
3 tablespoons sugar, plus more for sprinkling
1 teaspoon ground cardamom
Heavy cream, for brushing
1 to 2 tablespoons white sesame seeds
Vanilla ice cream, whipped cream or crème fraîche, for serving
Preparation
For the Dough: Whisk together the flour, sugar and salt in a large bowl. Dump in the cold butter and toss until coated in the flour mixture, separating any pieces that stick together. Use your fingers to smush and flatten each piece once.
Drizzle 1/4 cup ice water over the flour mixture. Repeatedly run your fingers through the mixture, as if rummaging through a drawer, until combined. The dough will start out looking dry then become very shaggy. Transfer to a clean work surface and use your palms to knead the dough together, forming a ball with no dry spots. You may need an additional tablespoon or two of ice water to help the dough come together, but even then it will be shaggy, not smooth or shiny.
Wrap the dough with plastic wrap and use your hands to flatten it into a round disc about 1-inch thick. Chill for 2 hours or up to 3 days.
Lightly dust a clean work surface with flour and roll out the dough, turning it to prevent it from sticking between rolls, into a 14-inch round. Gently gather both ends of the dough and transfer to a parchment-lined baking sheet. Refrigerate the dough while you make the sesame spread and apple filling.
For the sesame spread: Whisk the tahini, sugar, butter, egg and salt together in a medium bowl until smooth. (You can make the sesame spread 5 days ahead; just bring to room temperature before using, so it spreads easily.)
For the filling: Heat the oven to 375 degrees. Peel, core and thinly slice the apples (see Tip). Toss the apple slices, vinegar, sugar and the cardamom together in a large bowl until the sugar feels like it has dissolved.
Remove the dough from the fridge and plop the sesame spread in the center. Use the back of a spoon to evenly distribute the sesame spread, leaving a 2-inch border. Arrange the apples on top in whatever manner you like. Fold the edges of the dough over the apples to form the crust, then brush the dough with heavy cream and sprinkle with sesame seeds and more sugar.
Bake on the bottom rack for 40 to 50 minutes, rotating the pan halfway through, until the crust is deeply golden brown and the apples are tender. Let cool for 20 minutes before slicing and serving with the topping of your choice.
Tip
One efficient way to peel, core and thinly slice apples is to first use a vegetable peeler to remove the peels, starting from the stem end and working your way down to the root end. Then, place the apples upright and, using a chef's knife, cut each apple around its core into three pieces, cutting straight down and slightly rotating the apples between cuts. Slice each piece into thin half-moons.
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. I've also added a few things here and there. Here's my weaked version apple pie.
Ingredients
Crust for a 9-inch two-crust pie
3/4 cup + 1 tablespoon sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
pinch of ground cloves
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Directions
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
APPLE DELIGHT
This is from Patty Catalano at thekitchn. If you haven't visited thekitchn yet, or its sibling site, Apartment Therapy, I highly recommend both sites.
Prep Time: 35 minutes; Cook Time: 1 minute; Serves 9
Anywho, to view this online, go to https://www.thekitchn.com/apple-delight-recipe-23578240. Check out the tips for this recipe, too.
Ingredients
8 ounces cream cheese
8 tablespoons (1 stick) unsalted butter
12 whole graham crackers sheets (about 6-1/2 ounces), or 1-1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon kosher salt, divided
1/2 cup powdered sugar, divided
1 teaspoon vanilla extract
1-1/2 cups cold heavy cream
1 (about 21-ounce) can apple pie filling
1/4 cup pecans (optional)
1 (1.4-ounce) chocolate-covered English toffee bar, such as Heath (optional)
2 tablespoons caramel sauce
Directions
Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1-1/2 cups crumbs and the butter together in a medium bowl.)
Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
Add 1/4 cup of the powdered sugar, 1 teaspoon vanilla extract, and the remaining 1/4 teaspoon kosher salt to the cream cheese. Beat with the paddle attachment on medium speed until light and very fluffy, about 3 minutes.
Place 1-1/2 cups cold heavy cream and the remaining 1/4 cup powdered sugar in a second large bowl. (If using a stand mixer, transfer the cream cheese mixture to a large bowl. Wash and dry the bowl and use it to whip the cream.) Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes.
Transfer 1 cup of whipped cream to the cream cheese mixture and gently fold together with a flexible spatula until just combined. Cover the remaining whipped cream and refrigerate until ready to use.
Dollop the cream cheese mixture into the baking dish and spread into an even layer. Open 1 can apple pie filling and use kitchen shears to coarsely chop the apple slices. Spoon the filling over the cream cheese mixture and spread into an even layer.
Spoon the remaining whipped cream over the apple layer and spread into an even layer. Cover and refrigerate for at least 1 hour or up to overnight.
When ready to serve, coarsely chop 1/4 cup pecans and/or 1 chocolate-covered English toffee bar, if using. Grasping the excess parchment, transfer the apple delight slab to a cutting board. Cut into 9 squares, wiping the knife between each cut for cleaner cuts. Drizzle with 2 tablespoons caramel sauce and sprinkle with the pecans and/or toffee.
Recipe Notes
Ingredient variation: 1 (8-ounce) container thawed whipped topping can be substituted for the sweetened whipped cream.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
SLOW-COOKER APPLE CRISP
This is from Pillsbury, and begins, "Skip the oven and make dessert in your slow cooker with this Slow-Cooker Apple Crisp recipe! This decadent dessert cooks up beautifully in the slow cooker to a warm, delicately spiced treat packed with fresh apples and finished off with an irresistible oat topping. Serve with a scoop of ice cream and gather the family together to enjoy this ultimate fall treat."
Prep Time: 20 minutes; Total Time: 2 hours 50 minutes; Servings: 6
To view this online, click here.
Ingredients
6 small apples, peeled, cut into 1/2-inch slices (6 cups)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Topping
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cut into 8 pieces
Ice cream, if desired
Directions
Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated.
Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.
In large bowl, mix 1/2 cup flour, the oats, brown sugar and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 2 hours. Turn off heat; remove cover, and cool 30 minutes.
Serve warm with a scoop of your favorite ice cream.
Tips from the Pillsbury Kitchens
tip 1
Choose a firm, tart apple variety for this Slow-Cooker Apple Crisp with oats recipe, such as Granny Smith.
tip 2
Be sure to cut apples into even 1/2-inch slices—too thick, and they won't be tender enough; too thin, and they might turn to mush in the slow cooker.
tip 3
Swap old-fashioned oats for quick-cooking oats when making this Slow-Cooker Apple Crisp, if desired.
tip 4
Make this the very best Slow-Cooker Apple Crisp you've ever dreamed up by serving with a scoop of vanilla or cinnamon ice cream.
tip 5
Keeping the cover off the slow cooker for 30 minutes after cooking helps to evaporate any excess liquid as the crisp cools.
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
APPLE CRISP
This comes from the infamous long-since-forgotten emailing list.
Ingredients
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Directions
Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.
TAHINI APPLE TART
This is from Andy Baraghani in The New York Times cooking enewsletter. For this yumminess, Andy wrote, "If you’re someone who loves a dessert packed with fruit and texture, this apple tart is made for you. The double dose of sesame is used in both the crust and filling, giving a nutty, earthy pop against the natural sweetness of the apples. They get tossed in ground cardamom for a wonderfully sweet, warm scent. Sesame is used twice: First, it becomes a spreadable paste with tahini, butter, sugar and egg, which becomes almost halva-like when combined with the cardamom-scented apples. Second, sesame seeds (and sugar) get sprinkled along the edges of the tart, making for a strikingly beautiful, textured crust."
Prep Time: 40 minutes; Cook Time: 1 hour 30 minutes, plus 2 hours' chilling; Total Time: 2 hours 10 minutes, plus 2 hours' chilling; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025924-tahini-apple-tart. While you're at it, don't forget to sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
For the Dough
1-1/2 cups all-purpose flour, plus more as needed
1 tablespoon sugar
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
3/4 cup unsalted butter, cut into small cubes, chilled
Ice water, as needed
For the Sesame Spread
1/3 cup tahini
3 tablespoons sugar
3 tablespoons unsalted butter, at room temperature
1 large egg
1/4 teaspoon kosher salt
For the Filling and Assembly
2 pounds crisp, tart apples such as Honeycrisp or Pink Lady (about 6 medium apples)
1 tablespoon cider vinegar or lemon juice
3 tablespoons sugar, plus more for sprinkling
1 teaspoon ground cardamom
Heavy cream, for brushing
1 to 2 tablespoons white sesame seeds
Vanilla ice cream, whipped cream or crème fraîche, for serving
Preparation
For the Dough: Whisk together the flour, sugar and salt in a large bowl. Dump in the cold butter and toss until coated in the flour mixture, separating any pieces that stick together. Use your fingers to smush and flatten each piece once.
Drizzle 1/4 cup ice water over the flour mixture. Repeatedly run your fingers through the mixture, as if rummaging through a drawer, until combined. The dough will start out looking dry then become very shaggy. Transfer to a clean work surface and use your palms to knead the dough together, forming a ball with no dry spots. You may need an additional tablespoon or two of ice water to help the dough come together, but even then it will be shaggy, not smooth or shiny.
Wrap the dough with plastic wrap and use your hands to flatten it into a round disc about 1-inch thick. Chill for 2 hours or up to 3 days.
Lightly dust a clean work surface with flour and roll out the dough, turning it to prevent it from sticking between rolls, into a 14-inch round. Gently gather both ends of the dough and transfer to a parchment-lined baking sheet. Refrigerate the dough while you make the sesame spread and apple filling.
For the sesame spread: Whisk the tahini, sugar, butter, egg and salt together in a medium bowl until smooth. (You can make the sesame spread 5 days ahead; just bring to room temperature before using, so it spreads easily.)
For the filling: Heat the oven to 375 degrees. Peel, core and thinly slice the apples (see Tip). Toss the apple slices, vinegar, sugar and the cardamom together in a large bowl until the sugar feels like it has dissolved.
Remove the dough from the fridge and plop the sesame spread in the center. Use the back of a spoon to evenly distribute the sesame spread, leaving a 2-inch border. Arrange the apples on top in whatever manner you like. Fold the edges of the dough over the apples to form the crust, then brush the dough with heavy cream and sprinkle with sesame seeds and more sugar.
Bake on the bottom rack for 40 to 50 minutes, rotating the pan halfway through, until the crust is deeply golden brown and the apples are tender. Let cool for 20 minutes before slicing and serving with the topping of your choice.
Tip
One efficient way to peel, core and thinly slice apples is to first use a vegetable peeler to remove the peels, starting from the stem end and working your way down to the root end. Then, place the apples upright and, using a chef's knife, cut each apple around its core into three pieces, cutting straight down and slightly rotating the apples between cuts. Slice each piece into thin half-moons.
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. I've also added a few things here and there. Here's my weaked version apple pie.
Ingredients
Crust for a 9-inch two-crust pie
3/4 cup + 1 tablespoon sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
pinch of ground cloves
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Directions
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
APPLE DELIGHT
This is from Patty Catalano at thekitchn. If you haven't visited thekitchn yet, or its sibling site, Apartment Therapy, I highly recommend both sites.
Prep Time: 35 minutes; Cook Time: 1 minute; Serves 9
Anywho, to view this online, go to https://www.thekitchn.com/apple-delight-recipe-23578240. Check out the tips for this recipe, too.
Ingredients
8 ounces cream cheese
8 tablespoons (1 stick) unsalted butter
12 whole graham crackers sheets (about 6-1/2 ounces), or 1-1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon kosher salt, divided
1/2 cup powdered sugar, divided
1 teaspoon vanilla extract
1-1/2 cups cold heavy cream
1 (about 21-ounce) can apple pie filling
1/4 cup pecans (optional)
1 (1.4-ounce) chocolate-covered English toffee bar, such as Heath (optional)
2 tablespoons caramel sauce
Directions
Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1-1/2 cups crumbs and the butter together in a medium bowl.)
Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
Add 1/4 cup of the powdered sugar, 1 teaspoon vanilla extract, and the remaining 1/4 teaspoon kosher salt to the cream cheese. Beat with the paddle attachment on medium speed until light and very fluffy, about 3 minutes.
Place 1-1/2 cups cold heavy cream and the remaining 1/4 cup powdered sugar in a second large bowl. (If using a stand mixer, transfer the cream cheese mixture to a large bowl. Wash and dry the bowl and use it to whip the cream.) Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes.
Transfer 1 cup of whipped cream to the cream cheese mixture and gently fold together with a flexible spatula until just combined. Cover the remaining whipped cream and refrigerate until ready to use.
Dollop the cream cheese mixture into the baking dish and spread into an even layer. Open 1 can apple pie filling and use kitchen shears to coarsely chop the apple slices. Spoon the filling over the cream cheese mixture and spread into an even layer.
Spoon the remaining whipped cream over the apple layer and spread into an even layer. Cover and refrigerate for at least 1 hour or up to overnight.
When ready to serve, coarsely chop 1/4 cup pecans and/or 1 chocolate-covered English toffee bar, if using. Grasping the excess parchment, transfer the apple delight slab to a cutting board. Cut into 9 squares, wiping the knife between each cut for cleaner cuts. Drizzle with 2 tablespoons caramel sauce and sprinkle with the pecans and/or toffee.
Recipe Notes
Ingredient variation: 1 (8-ounce) container thawed whipped topping can be substituted for the sweetened whipped cream.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
SLOW-COOKER APPLE CRISP
This is from Pillsbury, and begins, "Skip the oven and make dessert in your slow cooker with this Slow-Cooker Apple Crisp recipe! This decadent dessert cooks up beautifully in the slow cooker to a warm, delicately spiced treat packed with fresh apples and finished off with an irresistible oat topping. Serve with a scoop of ice cream and gather the family together to enjoy this ultimate fall treat."
Prep Time: 20 minutes; Total Time: 2 hours 50 minutes; Servings: 6
To view this online, click here.
Ingredients
6 small apples, peeled, cut into 1/2-inch slices (6 cups)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Topping
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cut into 8 pieces
Ice cream, if desired
Directions
Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated.
Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.
In large bowl, mix 1/2 cup flour, the oats, brown sugar and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 2 hours. Turn off heat; remove cover, and cool 30 minutes.
Serve warm with a scoop of your favorite ice cream.
Tips from the Pillsbury Kitchens
tip 1
Choose a firm, tart apple variety for this Slow-Cooker Apple Crisp with oats recipe, such as Granny Smith.
tip 2
Be sure to cut apples into even 1/2-inch slices—too thick, and they won't be tender enough; too thin, and they might turn to mush in the slow cooker.
tip 3
Swap old-fashioned oats for quick-cooking oats when making this Slow-Cooker Apple Crisp, if desired.
tip 4
Make this the very best Slow-Cooker Apple Crisp you've ever dreamed up by serving with a scoop of vanilla or cinnamon ice cream.
tip 5
Keeping the cover off the slow cooker for 30 minutes after cooking helps to evaporate any excess liquid as the crisp cools.
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
APPLE CRISP
This comes from the infamous long-since-forgotten emailing list.
Ingredients
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Directions
Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.
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