This is the first time this year that I have hosted our canasta group. It seems like it has been forever since I last hosted. Not sure why either.
It was a perfect day to play cards since the sky was full of clouds, a little rain had fallen just before we gathered, and the wind was cold feeling and strong. For the first time as far as I can remember, I didn't feel rushed getting everything ready. I even had time to cut some strips for another friend from the Blankets of Hope quilting group so she could come by and pick them up.
One reason, I guess, is the recipe I had chosen to make for dessert was so easy to prepare. Since I wanted to serve it warm and it had to cook for maybe 3 hours in the slow cooker, I had everything in the slow cooker at noon to cook. Since they group wasn't getting there until 1, I even had time to clean up the mess from preparing the dessert so my kitchen looked nice and clean when Friend Janice arrived first at 12:58.
The recipe called for four Granny Smith apples but added about 2 pounds. Since I had five, I thought I would weigh four of the apples and I'm glad I did. It took all five of them to get to 2 pounds. I just didn't think four apples were enough to feed six of us. Then after filling the slow cooker to the absolute top, I was thinking maybe I should have used my larger slow cooker. When after two and a half hours, the topping didn't look done, I was really having doubts about using my smaller slow cooker. All I could do was just cook it a little longer (even though the recipe stressed not overcooking it) and at three hours the topping looked done and I could serve it after it sat for a bit.
I added a scoop of ice cream that personally made it perfect. Everyone loved it and declared it a hit. I think you will also.
APPLE CRUMBLE POT
FILLING:
2/3 cup packed brown sugar
2 tablespoons biscuit baking mix
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2 pounds (4-5) Granny Smith apples, cored and cut into 8 wedges each
1/2 cup dried cranberries
2 tablespoons butter, sliced
TOPPING:
1 cup biscuit baking mix
1/2 cup uncooked old-fashioned oats
1/3 cup packed brown sugar
3 tablespoons cold butter, thinly sliced
1/2 cup chopped pecans
Filling instructions:
Prepare the apples.
Add the apple wedges and dried cranberries.
Toss to coat.
Transfer to the slow cooker. Place the sliced butter over the top. Set aside.
Topping instructions:
In a medium size bowl, combine the baking mix, oats, and brown sugar.
Cut in the butter with a pastry cutter or 2 knives or
like I do with your fingers.
Taste great with a scoop of vanilla ice cream.
Serves 6 generous servings
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