This recipe is another one where you will be using your crockpot as a dutch oven which I love because it allows me to cook without having to heat up the house.
This is not the most diet-friendly desert due to all the sugar and fat, but with a few alterations you can make this a more diabetically friendly and easier on your waistline.
Apple Cranberry Crisp
Total Cooktime: 2 hours
Serves: 4
What you will need:
* 3 apples (Any kind - I personally like MacIntosh or Cortland)
* 1 cup cranberries
* 3/4 cup brown sugar
* 1/3 cup rolled oats (quick cooking)
* 1/4 tsp. salt
* 1 tsp. cinnamon
* 1/3 cup butter, softened
Here's a tip: If you dread peeling, coring and slicing apples like I used to you may be interested in an Hand Crank Apple Peeler/Corer/Slicer . This brilliant kitchen tool has saved me countless hours peeling apples by hand!
Peel core and slice your apples and place them along with the cranberries in your crockpot. In a seperate bowl, mix your remaining ingredients and then sprinkle this mixture over the top of your apples and cranberries.
Place 4-5 paper towels over the top of your crock pot and use an object like a wooden spoon across the top to prop open the lid. This allows you to keep the heat in and still let the steam escape. Crank your crockpot up to high for about 2 hours.
Family Verdict: We really liked how good this tasted! I have experimented a little and added some walnuts for some extra crunch. This would be good for a free-day treat!
Diabeticly Friendly Version: If you want to make this recipe a little more diabetically friendly you could substitute Splenda Brown Sugar for the 1 cup of sugar in the recipe and use a margarine instead of butter. You could also use steel cut oats to make this a little more healthy.
I would love to hear your experiences with this recipe including anything you have done to alter it to suit your family's tastes!
Enjoy!
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