- Topping:
- 1/2 cupflour
- 1/4 cuplight-brown sugar
- 1/4 cupgranulated sugar
- 1/4 teaspooncinnamon
- 1/8 teaspoonnutmeg
- Pinch salt
- 4 tablespoonscold unsalted butter, cut into pieces
- 1/2 cupchopped pecans
- Filling:
- 3 tablespoonsgranulated sugar
- 2 teaspoonslemon juice
- 1-1/2 teaspoonscornstarch
- 1/4 teaspoonground ginger
- 1/4 teaspoonground cinnamon
- 6 largeGranny Smith apples, peeled, cored and cut into 1/2-inch wedges (10 cups)
- Vanilla ice cream (optional)
Directions
1. Coat 2- to 4-quart slow-cooker bowl with nonstick cooking spray; set aside.
2. Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.
3. Filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat.
4. Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until apples are tender. Serve with vanilla ice cream, if desired.
No comments:
Post a Comment