Butter the inside of your slow cooker crock while it’s still
cold. In a large bowl, combine half a cup of sugar and half a teaspoon of
ground cinnamon. Peel and slice six cups of firm, tart apples (I used four
Granny Smiths and two Braeburns) and add them to the sugar/cinnamon mixture.
Toss to coat. Dump into slow cooker. (I just love recipes that tell you to “dump!”)
In your now-empty bowl, combine one yellow cake mix, a quarter teaspoon of
cinnamon and half a cup (one stick) of cold butter. Use a pastry cutter on this
mixture until the bits of butter are about the size of peas. Dump (There it is
again!) the cake mix/butter mixture on top of the apples. Cover and cook on
high for about three hours, until the apples are tender and the cobbler is a
light golden brown. Serve warm with cream, ice cream or whipped cream. If there are eight to twelve at your table, this will disappear fast.
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