Testing the Apple Crisp recipe from "Make It Fast, Cook It Slow" by Stephanie O'Dea
Posted Oct 21 2009 10:01pm
I didn't intend for this blog to suddenly become PastaQueen's book review bonanza, but that's how everything landed, so let's just go with it, ok? My friend, Stephanie O'Dea, who blogs at A Year of Slow Cooking just released her first cookbook, smartly titled Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking. Please note the usage of the word "slow cooker" and not "crockpot" which is a trademarked term that we will avoid for fear of litigation.
Steph sent me a copy of her book, so I decided to kill two birds with one stone, or rather kill half a peck of apples with one recipe.
I dug out my mother's slow cooker, which is literally older than I am, and grabbed nine apples from my freshly picked peck, to make the Apple Crisp recipe on page 402. This meant I got to use my favorite kitchen appliance, the apple slicer!
My knife skills are nothing to brag about, so I spent at least 15 minutes peeling the skin off of the apples, but once that was done it was very easy to literally throw this recipe together. I tossed all the ingredients into the slow cooker (not the crockpot!) and then cooked it on high for a little over two hours.
The result was a warm, yummy treat for a cool October afternoon. As a bonus, the apartment smelled really nice too.The recipe uses butter and brown sugar, so it's not exactly a low-calorie desert, but that's probably also why it tasted so good :) I did substitute the 1/4 cup of orange juice for Crystal Lite peach tea in a compulsive effort to cut calories and it turned out just fine.
I don't really like to cook, so I like the idea of dumping a lot of stuff into a slow cooker and having a finished meal a few hours later. I was also surprised by all the different types of food you can cook in a slow cooker, like desserts, lattes, and dip. There is a recipe for an egg, feta and mushroom breakfast casserole that I'm going to try out soon too.