Love My Crock Pot.

(Had a lovely surprise comment on my blog yesterday.  Our darling grandchildren's father posted that they liked the photos. )
It has been raining quite heavily here today and what do you do when it is raining?  Well, I bake.  I quilt too but first I bake.  Our freezers are full of produce so I chopped and measured and tossed everything into my large crockpot.  The result will be my first batch of chili sauce for the season.
It has been cooking all day and I will leave it on overnight so most of the liquid cooks away leaving a nice thick sauce.
I use my crock pot for a lot of things beside soups and stews.  A cheaper cut of meat can be left to simmer until it is fall off the fork tender and  my Christmas pudding steams to perfection.
Here is a great recipe from allrecipes.com.
Blessings,


Slow Cooker Apple Crisp.

 6 servings 593 cals

Original recipe yields 6 servings

1 cup all-purpose flour

1/2 cup light brown sugar

1/2 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter, cut into pieces

1 cup chopped walnuts

1/3 cup white sugar, or to taste

1 tablespoon cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

6 cups apples - peeled, cored and chopped

2 tablespoons lemon juice

1.                              Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.

2.                              Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.