Crock Pot Apple Berry Crisp |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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An easy and versatile dessert recipe for the crock pot. Ingredients:
6 large apples, peeled, cored, thickly sliced (macintosh, cortland, granny smith) |
1 cup combination raspberries (fresh or thawed from freezer) or 1 cup blueberries (fresh or thawed from freezer) or 1 cup cranberries (fresh or thawed from freezer) or 1 cup strawberries (fresh or thawed from freezer) or 1 cup cherries (fresh or thawed from freezer) |
1/2 cup brown sugar, firmly packed |
1/4 cup granulated sugar |
1/4 cup all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon lemon rind |
1 (9 inch) pie shells, unbaked |
1 cup granola cereal |
1/4 cup brown sugar, firmly packed |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Remove crockery pot from heating element and turn on the heat to high to preheat the unit for 15 minutes.
2. In large mixing bowl, combine all ingredients except pie crust and stir until well mixed.
3. Roll pie crust into a circle slightly larger than crockery pot (size of circle will vary depending on your crock pot) and place crust into bottom of the pot; the crust should come up the sides of the pot about 1 inch and can be folded down to make a thicker crust lip if desired.
4. Spread apples and berries evenly over crust.
5. In small bowl, blend topping ingredients then sprinkle the mixture evenly over the fruit.
6. Place crockery pot into the preheated base.
7. Cover with the lid and cook on high for 1- 1/2 hours or until apples are tender.
8. Length of time depends on your crock pot, but leave the lid on the unit for at least 1 hour without removing it even once!
9. This is important to keep the moist heat in the crock pot.
10. Serve warm with ice cream and a dash of cinnamon.
11. If you prefer a brown crust, cook the unfilled crust in the crock pot for 15 minutes before adding the fruit filling and topping.
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