Apple Crisp

By blum099

Nutrients per serving

Calories 256 kcal
Calcium 3 % daily value
Vitamin C 12 % daily value
Vitamin A 2 % daily value
Potassium 151 mg
Magnesium 25 mg
Protein 2 g
Sugar 33 g
Fiber 3 g
Total Carbohydrate 45 g
Cholesterol 19 mg
Sodium 13 mg
Saturated Fat 5 g
Fat 9 g
Iron 4 % daily value

Ingredients

• Coconut topping:
• Nutritional information is based on 8 servings, and uses 1 tablespoon of butter to grease the slow cooker.
• 4 cups (1 L) sliced, peeled apples
• 2 cups (500 ml) cranberries, thawed if frozen
• 1/2 cup (125 ml) granulated sugar
• 1 tbsp (15 ml) cornstarch
• 1/2 tsp (2 ml) ground cinnamon
• 2 tbsp (25 ml) freshly squeezed lemon juice or port wine
• 1/2 cup (125 ml) packed brown sugar
• 1/2 cup (125 ml) rolled oats
• 1/4 cup (50 ml) flaked sweetened coconut
• 1/4 cup (50 ml) butter
• Equipment:
• Lightly greased slow cooker stoneware

Preparation

Step 1

Directions
1. In a bowl, combine apples, cranberries, sugar, cornstarch, cinnamon and lemon juice or port. Mix well and transfer to prepared stoneware.

2. Coconut Topping: In a separate bowl, combine brown sugar, rolled oats, coconut and butter. Using two forks or your fingers, combine until crumbly. Spread over apple mixture.

3. Place two clean tea towels, each folded in half (so you will have four layers) over top of stoneware. Cover and cook on High for 3 to 4 hours, until crisp is hot and bubbling. Serve with whipped cream or ice cream, if desired.

Variation: Apple-Coconut Crisp

Use 6 cups (1.5 L) of sliced apples, reduce sugar to ¼ cup (50 mL) and use lemon juice rather than port wine.