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Spiced Apples with Dried Cherries and Apricots

2 1/2 pounds Granny Smith apples, peeled, cored, and cut into 8 wedges each
2/3 cup dried cherries
1 (6-ounce) package dried apricots, chopped
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1/2 teaspoon ground coriander
1/4 cup all-purpose flour
1/2 teaspoon salt
4 tablespoons butter, cut into small pieces
Crunchy Topping
Ice cream, whipped cream, or Cheddar cheese slices

In a large bowl, combine the apples, dried fruits, lemon zest, lemon juice, brown sugar, cinnamon, nutmeg, coriander, flour, salt, and butter. Toss until well mixed. Turn into a 3 1/2- or 4-quart slow cooker.

Cover and cook on the low heat setting about 6 hours, or until the apples are soft but still hold their shape.

Meanwhile, make the Crunchy Topping and set aside to cool, Sprinkle half of the Crunchy Topping over the fruit and cook, covered, on low 30 minutes longer. Serve with ice cream, whipped cream, or cheese. Pass the remaining Crunchy Topping separately.

CRUNCHY TOPPING: In a medium saucepan, melt 4 tablespoons butter. Add 1 cup old-fashioned rolled oats and 1 cup chopped pecans. Cook over medium heat, stirring occasionally, 5 minutes. Add 3/4 cup packed brown sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon grated nutmeg, and 1/2 teaspoon ground coriander. Cook 5 minutes longer.

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