Spiced Apples with Dried Cherries and Apricots

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Spiced Apples with Dried Cherries and Apricots

From The Best Slow Cooker Cookbook Ever

 

MAKES 6 TO 8 SERVINGS

 

2 1/2 pounds Granny Smith apples, peeled, cored, and cut into 8 wedges each

2/3 cup dried cherries

1 (6-ounce) package dried apricots, chopped

1 teaspoon grated lemon zest

 

2 tablespoons fresh lemon juice

 

1 cup packed brown sugar

 

1 1/2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

 

1/2 teaspoon ground coriander

 

1/4 cup all-purpose flour

1/2 teaspoon salt

 

4 tablespoons butter, cut into small pieces

 

Crunchy Topping

 

Ice cream, whipped cream, or Cheddar cheese slices

 

1. In a large bowl, combine the apples, dried fruits, lemon zest, lemon

juice, brown sugar, cinnamon, nutmeg, coriander, flour, salt, and butter.

Toss until well mixed. Turn into a 3 1/2- or 4-quart electric slow cooker.

2. Cover and cook on the low heat setting about 6 hours, or until the apples

are soft but still hold their shape.

3. Meanwhile, make the Crunchy Topping and set aside to cool, Sprinkle half

of the Crunchy Topping over the fruit and cook, covered, on low 30 minutes

longer. Serve with ice cream, whipped cream, or cheese. Pass the remaining

Crunchy Topping separately.

 

 

CRUNCHY TOPPING: In a medium saucepan, melt 4 tablespoons butter. Add 1 cup

old-fashioned rolled oats and 1 cup chopped pecans. Cook over medium heat,

stirring occasionally, 5 minutes. Add 3/4 cup packed brown sugar, 1 1/2

teaspoons ground cinnamon, 1 teaspoon grated nutmeg, and 1/2 teaspoon ground

coriander. Cook 5 minutes longer.

 

 

Happy Cooking!

Jenny M., Moderator

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