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Desserts

Slow-Cooker Apple Crisp

Slow-Cooker Apple Crisp recipe
photo by:kraft
Fresh apples and tart cranberries do a long, slow simmer with a few unexpected ingredients—and the results are downright comforting.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
12 servings, about 1/2 cup each
Magazine Acquisition

What You Need

1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2
cup  sugar, divided
1
tsp.  ground cinnamon
10
 Granny Smith apples (3 lb.), peeled, sliced
1
cup  fresh or frozen cranberries
6
Tbsp.  butter, melted, divided
12
 vanilla wafers, coarsely chopped
1/4
cup  PLANTERS Sliced Almonds

Make It

MIX dry pudding mix, 1/4 cup sugar and cinnamon. Toss fruit with 1/4 cup butter in large bowl. Add pudding mixture; mix lightly. Spoon into slow cooker; cover with lid. Cook on LOW 4 to 6 hours (or HIGH 2 to 3 hours).

MEANWHILE, combine chopped wafers, nuts, remaining butter and sugar in shallow microwaveable dish. Microwave on HIGH 1 min.; stir. Microwave 1-1/2 to 2 min. or until golden brown, stirring every 30 sec. Cool.

SPRINKLE with nut mixture just before serving.

Kraft Kitchens Tips

Special Extra
Top each serving with a dollop of thawed COOL WHIP Whipped Topping.
Apple Varieties
Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.
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