Crazygramma's Apple Betty

When I moved into my current home ten years ago, I received a slow cooker as a house warming gift. I was thrilled. As the single mother of a young child, I thought it would be a time saving way to prepare nutritious, home cooked meals. Alas, it was not to be. I have found very few slow cooker recipes that I actually like. I have to admit, though, that I have never looked at dessert recipes using the slow cooker. Crazygramma's Apple Betty recipe sounded too good to pass up, especially after her corn bread recipe became an instant favorite.

She says you can use any type of apple. She is partial to Spartans, but usually uses whatever is on sale. I am partial to MacIntoshes and they are in season right now. The only change I made was to use a whisk instead of a spoon to combine the topping ingredients. My whisk is my second favorite kitchen gadget so it gets used a lot. The aroma while it was cooking was wonderful. The perfect autumn smell. My entire house was filled with a delicious apple-cinnamon fragrance. Oops! Just like baking, if you can smell it that much then you have left it in too long. Sure enough, I burned it! Just around the edges, though. Even overcooked, it was delicious. I'm definitely going to be making this again but cooking it closer to three hours rather than four.

Verdict: Yum! This one's a keeper.

Crazygramma's Apple Betty

(Source: Garden Freak )

6 large apples, peeled and sliced
2 tablespoons sugar
1 teaspoon cinnamon

Topping
1/2 cup softened butter
1 cup lightly packed brown sugar
3/4 cup all-purpose flour

1) In large bowl, toss together apples, sugar and cinnamon. Place in slow cooker.

2) In bowl combine butter and brown sugar. Add flour and mix together with a spoon until mixture is crumbly. Sprinkle over apples and pat firmly into a crust.

3) Cover and cook on high for 3 to 4 hours or until apples are tender and sauce is bubbly.

Recycle: cinnamon bottle

Compost: apple cores and skins