When the weather gets warm, I’m all about cooking where I don’t heat up the kitchen. I don’t use my slow cooker(s) as often as I should so I’m always on the look-out for yummy recipes. I haven’t tried this one but I will one of these days.
VANILLA APPLE CRISP
Prep Time: 30 min.
Total Time: 3 hr. 30 min.
Servings: 12 servings
This slow-cooker apple crisp with its oaty ginger-nut topping is quite luscious on its own. But it’s even luscious-er with warm custard!
What You Need
3 Tbsp. sugar
1 Tbsp. flour
1 tsp. ground cinnamon
8 Granny Smith apples (2-1/2 lb.), peeled, sliced (I wonder about buying pre-sliced apples and just leaving the skin on… Y’all know me, always looking for the easy way. 😆 )
12 gingersnaps, crushed
3/4 cup old-fashioned or quick-cooking oats
1/2 cup chopped PLANTERS Pecans
1/4 cup butter or margarine, melted
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 tsp. ground nutmeg
3 cups milk
Combine sugar, flour and cinnamon in large bowl. Add apples; mix lightly. Place in slow cooker sprayed with cooking spray.
Mix gingersnap crumbs, oats, nuts and butter until blended; sprinkle over apple mixture. Cover with lid. Cook on LOW 3 to 5 hours (or on HIGH 2 to 2-1/2 hours).
Beat pudding mix, nutmeg and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 2 min., stirring after each minute. Spoon over individual servings of dessert.
If you give it a try, be sure to let me know if you liked it! I know that Jolie Davis Barron from THE COWGIRL’S LITTLE SECRET would make this for CJ and Cord. She’s an ER nurse so this is something she could whip together on a day off and her “men” would have something warm and gooey for dessert! 😉