When it's too hot to bake break out the slow cooker. Peach Crumble From Not Your Mother's Slow Cooker Cookbook Medium round or oval or large round slow cooker 2 pounds firm-ripe peaches, peeled, pitted, and thickly sliced Topping: 3/4 cup quick-cooking rolled oats 3/4 cup all-purpose flour 3/4 cup firmly packed light brown sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon or apple pie spice Pinch of ground nutmeg 1/4 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into pieces Vanilla ice cream or whipped cream for serving 1. Coat the slow cooker with nonstick cooking spray or grease with butter. Put the fruit in the cooker, cover, and cook on HIGH for 30 minutes. Meanwhile, make the topping. Combine all dry ingredients in a medium-size bowl and cut in the butter with two knives or your fingertips. Or combine the dry ingredients in a food processor and cut in the butter with a few pulses. After the 30 minutes, spread the topping evenly over the fruit, leaving a 1/2-inch border without topping to prevent burning. Cover, set the heat to LOW, and cook until the fruit is tender, 2 1/2 to 3 hours. Test by sticking a knife into the center of the crumble; when it passes through the fruit with little resistance, the crumble is done. 3. Uncover and let cool for 10 minutes before serving. If desired, top each serving with ice cream or whipped cream. Nikita's 2nd commissioned cake. I confess. It's been a crazy few weeks and I haven't done much cooking or baking. So last night I wanted to bake. Donuts, coffee cake, sugar and spice and everything nice. This recipe actually called for a sugar glaze which I did not make. The husband said they could use it, but I like them fine without it. Coffee Cake Donuts Serves: 6 Ingredients For the Crumb Topping:
For the Doughnuts:
Instructions
Until next week,
Amy, Nikita and Georgia |
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