As I said, life is different. But here I go…
In the last month of so I received the cookbook Slow Cooker Desserts: Hot, Easy, and Delicious Custards, Cobblers, Souffles, Pies, Cakes, and More (in the U.S.). I am not doing a review of the book but I agreed to do a few recipes reviews. I had to find out if you could actually bake in the crockpot. How much easier would that make make summer treats? So I choose the Apple Butterscotch Crisp.
6 cups of peeled, cored and sliced Granny Smith apples
1/2 cup flour
1/2 cup quick-cooking oats
3/4 cup packed light brown sugar
1 4-serving package instant butterscotch pudding mix
1 tsp ground cinnamon
1/2 cup very cold unsalted butter
Coat slow cooker with cooking spray (I used canola oil). Pour sliced apples in.
Make crisp by combining flour, oats, brown sugar, pudding mix and cinnamon.
Cut in cold butter to make crumbly mixture. I did not have my pastry cutter so I tried the old fashion way with knives but nope… I ended up using my fingers.
The brown sugar was kind of hard so I put it in the microwave in a glass container with with wet paper towels inside which really helped.
Cover and cook on low for 5 hours.
Mush. Delicious apple-y butterscotchy-mush but still, mush. Not a crisp texture at all but perhaps the most delicious and sinful oatmeal I have ever had in my life. I do not mind mushy but this pushed even my limits.
So, I have reason to be skeptical. The crockpot is a very moist place to bake something and things like a crisp are probably not the best idea. I think next time I will go for the chocolate cake.