Mix all ingredients together and place in a Crock-Pot® slow cooker greased with butter. (or use a slow cooker liner greased with butter)
Cover; Cook on Low for 5 to 6 hours or High for 4 hours.
Dish into individual servings.
If desired, sprinkle with cinnamon or dried fruit for garnish.
Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the cp, place an object (I use a wooden spoon) across the top of the cp and set lid on top. This allows the steam to escape. Turn cp on high and cook for about 2 hours.
8 Cups day old bread, cubed
3 Cups Granny Smith apples, peeled cored and cubed
1 Cup chopped pecans
8 Whole eggs
1 Can evaporated milk
1/2 Cup apple cider or apple juice
1 Cup packed light brown sugar
2 Teaspoons ground cinnamon
1 Teaspoon ground nutmeg
1/2 Teaspoon ground allspice
1/2 Teaspoon salt
1 Teaspoon vanilla extract
Place bread cubes, apples, and pecans in buttered Crock-Pot®.
Mix remaining ingredients.
Pour over bread and stir thoroughly.
Put lid on Crock-Pot® and start cooking on Low for 3 to 4 hours.
Top with caramel sauce, ice cream, or whipped topping.
Prepared pie dough
4 to 5 large apples
2 Tablespoons Flour
1 Cup Sugar
1 Teaspoon Cinnamon
1/4 Cup Heavy Cream
1/2 Stick Butter (unsalted)
1/4 Cup Sugar
1/4 Cup Flour
Wash & peel the apples. Slice into thin pieces and place in a medium bowl.
Toss apples with the “filling” ingredients (flour, sugar, cinnamon, cream)
Lightly grease insert of a 3 1/2 Quart Crock-Pot® slow cooker.
Place prepared pie crust inside Crock-Pot® slow cooker and gently push into place. The crust should go up 2 to 3 inches on the side of the Crock-Pot® slow cooker.
Place “topping” ingredients (butter, flour, sugar) in a bowl and knead with your (clean) hands until crumbly.
Crumble the topping over the apple pie.
Cover and cook on Low for 4 to 5 hours or until cooked through. Note: after the 1st hour of cooking, slightly vent lid to allow steam to escape and to help prevent condensation on top of pie.
For a pretty presentation, place Crock-Pot® slow cooker insert in a large toaster oven or oven under the broiler for a few minutes to brown the pie topping.
6 lg. cooking apples
3/4 c. orange juice
2 tsp. grated orange rind
1 tsp. lemon rind grated
3/4 c. rose wine
1/4 tsp. cinnamon
1/2 c. brown sugar
Remove core from apples and place in slow cooker/Crock Pot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.