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Apple Berry Crisp
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An easy and versatile dessert recipe for the crockpot.
6 large apples, peeled,cored,thickly sliced (Macintosh, Cortland, Granny Smith)
1 cup combination raspberries or blueberries or cranberry or strawberry or cherry, fresh or thawed from freezer
1/2 cup firmly packed brown sugar
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 of
1 9 inch pie shell, unbaked
Topping:
1 cup granola cereal
1/4 cup firmly packed brown sugar
2 tablespoons butter or margarine
Remove crockery pot from heating element and turn on the heat to high to preheat the unit for 15 minutes.
In a large mixing bowl, combine all the ingredients except pie crust and stir until well mixed.
Roll pie crust into a circle slightly larger than crockery pot (size of circle will vary depending on your crockpot) 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 thickened crust"lip" if desired.
Spread apples and berries evenly over crust.
In a small bowl, blend topping ingredients then sprinkle the mixture evenly over the fruit.
Place crockery pot into the preheated base.
Cover with the lid and cook on high for 1- 1/2 hours or until the apples are tender. The 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!
This is important to keep the moist heat in the crock pot.
Serve warm with ice cream and a dash of cinnamon.
11. If you prefer a brown crust, cook the unfilled crust in the crockpot for 15 minutes before adding the fruit filling and topping.
8 servings 72 carbs
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