Crock Pot Apple Brown Betty Recipes

Steps:

• In a large bowl, toss apples with lemon juice. In a small bowl, mix brown sugar, cinnamon and nutmeg; add to apple mixture and toss to coat. In a large bowl, drizzle butter over bread cubes; toss to coat., Place 2 cups bread cubes in a greased 3- or 4-qt. slow cooker. Layer with half of the apple mixture and 2 cups bread cubes. Repeat layers. Cook, covered, on low 2-3 hours or until apples are tender. Stir before serving. If desired, top with whipped cream.

Steps:

• Wash apples, peel, core, and cut into eights.
• Place in bottom on crock.
• Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter and toss together.
• Place on top of apples in crock.
• Cover.
• Cook on low setting 2-4 hours.
• Check apples about halfway into this -- if not softening enough, add water or apple juice to steam inside the pot. Half to three quarters of a cup is usually sufficient.

Steps:

• Place apples in large bowl, and pour the cinnamon sugar mixture over apples. Stir until all apples are evenly coated.
• Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.
• In large bowl, mix all Topping ingredients except butter. Stir until well combined. Place butter pieces on top. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 3 hours.
• Serve warm with a scoop of your favorite ice cream.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix apples, butter and lemon juice. Sprinkle with brown sugar and cinnamon; toss to coat. Pour cider over apples.
• Cover; cook on Low heat setting 3 hours 30 minutes or until apples are tender.

Steps:

• 1. Mix bread cubes with butter, cinnamon, nutmeg, salt, and brown sugar. Arrange in alternate layers with apples in slow cooker. Cover and cook on high for about 2 and a half hrs. Check apples for tenderness.

Steps:

• Peel, core and slice apples. In food processor, grate apples (in batches, if needed). Place in slow cooker. Stir in brown sugar, salt and cinnamon stick.
• Cover; cook on High heat setting 4 hours.
• Remove and reserve cinnamon stick. In food processor, puree apple mixture (in batches, if needed) until smooth. Return to slow cooker with cinnamon stick.
• Cook uncovered on High heat setting 4 hours longer, stirring occasionally.
• Remove and discard cinnamon stick. Cool completely. Transfer butter to jars; seal tightly. Store in refrigerator up to 3 weeks.

Steps:

• Heat oven to 350°F. Lightly spray 2-quart casserole with cooking spray.
• In medium bowl, stir together bread crumbs and melted butter. In small bowl, mix brown sugar and cinnamon.
• Place half of the apple slices in casserole; sprinkle with half of the brown sugar mixture and half of the bread crumb mixture. Repeat layers. Pour cider over top.
• Bake 45 to 55 minutes or until apples are tender and topping is browned. Serve warm.

Steps:

• 1. Wash apples, peel, core, cut into eighths; place in bottom of crock.
• 2. In a saucepan, melt the butter and stir in the brown sugar and spices.
• 3. In a medium bowl, combine bread cubes, butter mixture; toss together. Pour on top of apples in the crock.
• 4. Cover and cook on low setting 2 to 3 hours.