lumicero/recipes-ing2inst huggingface dataset:
Title: Buttery Jam Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 ground ginger
- 1/4 salt
- 1/2 unsalted butter
- 2/3 sugar
- 1 egg
- 2 milk
- 1/2 vanilla extract
- 1/4 granulated sugar
Instructions:
1. Preheat oven to 375°.
2. Whisk dry ingredients together and set aside.
3. Beat butter until light and fluffy.
4. Add sugar and beat for 1 minute.
5. Add egg and beat for 2 minutes more. The mixture will be satiny.
6. Add milk and vanilla and beat just to combine. Don't worry if the mixture looks curdled.
7. With mixer at low speed, add jam and beat 1 minute.
8. Still at low speed, beat in dry ingredients just until combined. Dough will be very thick.
9. Drop rounded teaspoons of dough into the sugar.
10. Toss to coat and place 1" apart on baking sheets lined with parchment paper.
11. Bake for 10-12 minutes, or until cookies are firm and lightly browned around the edges.
12. Cool on cookie sheets for 1 minute, then transfer to racks.
Title: Soft Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 1 brown sugar
- 1 white sugar
- 1 butter
- 2 margarine
- 1 eggs
- 1 baking soda
- 1 baking powder
- 2 1/2 vanilla extract
- flour
Instructions:
1. Cream butter, peanut butter and both sugars together.
2. Add eggs, one at a time, beating well.
3. Add baking soda, powder and vanilla.
4. Stir in flour.
5. Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
6. Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!
Title: Chocolate Chip Torte
Ingredients:
- 1 dates
- 1 1/2 boiling water
- 1 baking soda
- 1/2 margarine
- 1 sugar
- 2 eggs
- 1 1/2 flour
- 1/2 salt
- 3/4 baking soda
- 1 chocolate chips
- 1/2 sugar
- 1/2
Instructions:
1. In a saucepan, bring first three ingredients to a second boil.
2. Remove from heat, stir well, cover& refrigerate until chilled (or overnight).
3. Cream together next six ingredients.
4. Blend in the cold date mixture.
5. Pour into a greased 13x9 cake pan.
6. Top with chocolate chips& nuts, then sprinkle with sugar.
7. Bake at 350 degrees for 40-45 minutes.
Title: Chocolate Strawberry Turnovers
Ingredients:
- 5 bittersweet chocolate
- 2 butter
- 1 strawberry
- 2 lime zest
- 1 egg
- 1 puff pastry sheet
- 2 granulated sugar
Instructions:
1. Thaw the puff pastry sheet for 40 minutes or until its soft enough to work with.
2. Preheat your oven to 425'F.
3. Melt the chocolate in a double boiler. Make sure the water doesn't touch the top pot of the double boiler, it can scorch the chocolate. Stir the butter and citrus zest into the chocolate. The lime I used gives it such a neat flavor. Set aside.
4. Lightly coat a large baking tray with cooking spray.
5. Beat the egg until it's nice and fluffy and a light yellow shade.
6. Roll out the pastry so its square. Cut the puff pastry into 4 equal squares and brush 1/2 of each square around the edges with the egg.
7. Cut up your strawberries and mound them in the middle of each pastry square.
8. Add some of the chocolate on top of each square of strawberries and fold the corners together to form a triangle. Press the edges together gently to seal making sure you don't leave any holes so the goodies won't leak out.
9. Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.
10. Place baking sheet on the center rack in the oven and bake for 10 minutes or until the pastry is a golden shade on top.
11. When done remove from oven, let cool for a few minutes on the tray then transfer over to a wire rack and cool further.
12. Serve warm with ice cream, whipped cream, icing sugar if you want more sweetness or drizzle them with more chocolate.
13. Bon Appetit!
Title: Pecan Pie Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 4 light corn syrup
- 1 1/2 dark brown sugar
- 1/2 vanilla extract
- 1 pecans
- 2
Instructions:
1. Preheat oven to 350°F.
2. Place cake mix, butter, and 1 egg in large mixing bowl. Blend with mixer on low speed for 1 to 2 minutes, or until well combined and thick. Measure out 2/3 cup batter and set aside. Pat the remaining batter into the bottom of an ungreased 13 x 9 inch baking pan and place in the oven.
3. Bake until the crust is light brown and puffs up, 15 minutes. Remove pan from oven and place on a wire rack to cool for 10 minutes. Leave the oven on.
4. Place the reserved crust mixture, corn syrup, dark brown sugar, remaining 3 eggs, and vanilla in same large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat until batter is well combined and the crust mixture has blended, 1 minute more, scraping sides down again, if needed. Fold in the pecans until they are well distributed.
5. Pour the pecan mixture on top of the crust mixture, smoothing it out with a spatula. Return the pan to the oven.
6. Bake cake until edges are browned but the center is still a little soft, 40-45 minutes. Slice and serve with vanilla ice cream, if desired.
Title: Wischefski's Walnut-Apple Tart
Ingredients:
- 1 cooking apples
- 3 1/2 - 4 lemon juice
- 1/2 all-purpose flour
- 2 1/2 sugar
- 1/2 - 3/4 nutmeg
- 3/4 walnuts
- 1/4 granulated sugar
- 1/4 brown sugar
- 1/4 cinnamon
- 1/8 unsalted butter
- 2
- 1/4
Instructions:
1. Follow directions for Mean Chef's Sweet tart Dough. When done shape dough into a disk and wrap in a zip-lock bag or plastic wrap (Remember to leave space if using plastic wrap). Put in cabinet for 1 hour.
2. In a large bowl, combine sugar, flour, cinnamon, and nutmeg, stir. Add thin apple slices, lemon juice and walnuts(toast walnuts in oven for a while, also add a teaspoon of honey to them). Toss until apples are combined. Set aside.
3. OR.
4. (Optional) bring large saucepan to medium heat and add sugars, cinnamon, and butter. Stir in apples. Sautee until moist but not entirely soft. To long and they wiil detererate in the oven. Keep the left over juice and keep warm.
5. On a lightly floured surface, parchment paper works great, roll out dough until the dough is 1/2 cm thick. Cut 1/3 of dough off and put aside. With the other 2/3, spread the dough on the bottom of the tart pan and cut off the extra. Transfer apple mixture to pan. Make sure the apples are spread evenly. With the remaining 1/4 of dough, make the top layer and trim off extra (I usually make the lattice top, the spoke wheel disgn with a flowers or leaves, just for decoration). Cut several slits in the top crust before baking, allowing steam to escape. Brush top in with milk and sugar mixture, 1 teaspoon of sugar.
6. To prevent outer crust from burning, cover with foil. Bake at 375 degrees for 45 to 50 minutes or until golden brown. Make sure the filling is bubbling. Set on rack. Spread extra sautee juice on top of top crust for extra taste.
7. Serve immediately.
Title: Strudel Sticks
Ingredients:
- 1 butter
- 2 all-purpose flour
- 1/2 sour cream
- 1 egg
- 1 flaked coconut
- 30 pecan halves
- 1/2 confectioners' sugar
- 20 milk
- 1/2 vanilla extract
- 2
- 1/8
Instructions:
1. n a bowl, cut butter into flour until mixture resembles coarse crumbs.
2. Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough.
3. Divide in half; wrap in plastic wrap.
4. Refrigerate several hours or overnight.
5. On a floured surface, roll each portion of dough into a 12" square.
6. Spread with preserves.
7. Combine crushed wafers and coconut; sprinkle over preserves.
8. Roll up jelly-roll fashion; seal seam.
9. Place seam-side down on a greased baking sheet.
10. Cut widthwise with a sharp knife 3/4 of the way through dough every 1".
11. Beat egg white until foamy; brush over pastry.
12. Place a pecan half on each slice.
13. Bake at 350°F for 25-30 minutes or until golden brown.
14. Combine glaze ingredients; drizzle over pastries.
Title: Grandma's Molasses Cake
Ingredients:
- 1 1/2 flour
- 1/2 shortening
- 1/2 molasses
- 1 cinnamon
- 1/2 clove
- 1 raisins
- 1/2 pecans
- 1 1/2 baking soda
- 1/8 salt
- 1 hot water
Instructions:
1. Heat oven to 350 and oil 8" cake pan.
2. Combine all ingredients, except the hot water, mix well.
3. Add hot water, batter will be thin.
4. Blend well and pour into pan.
5. Bkae 35 minutes.
Title: Eggless Peacock Green China Grass Delight
Ingredients:
- 1/2 agar-agar
- 1 water
- 1 cardamom powder
- 1
- 1/2
- 1
Instructions:
1. Put 200 ml of water in a saucepan.
2. Add china grass and allow it to come to a boil on low flame until the jelly has dissolved.
3. Mix the remaining 800 ml of water in a saucepan with the condensed milk.
4. Cook it for 10 minutes, stirring continuously, as you do so.
5. Stir in food colour and bring to a boil.
6. Put the Nestle cream in a bowl and beat well using an electric beater.
7. Bring to a boil.
8. Sprinkle cardamom powder in a steel plate that is slightly raised{about 1 inch} in height.
9. We call such a plate a"thali" in Hindi.
10. Pour the pudding mixture that you have prepared into this on top of the cardamom powder.
11. Let it set for 5 minutes.
12. Sprinkle with chopped nuts.
13. Allow it to set at room temperature for 30 minutes.
14. Once it has set, cut it into diamond shapes.
15. Serve after dinner!
16. Enjoy this dessert with a smile!
Title: Cherry Crunch
Ingredients:
- 2 cherry pie filling
- 18 1/4 butter
- 1/2
Instructions:
1. Pour cherries into greased 9x14 pan.
2. Put dry cake mix on top.
3. Slice butter and place on top of cake mix.
4. Bake 35 - 40 minutes in 350 degree oven.
Title: Old Fashioned Carrot Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 baking soda
- 1 salt
- 3 cinnamon
- 1 1/2 olive oil
- 4 eggs
- 4 -5 carrots
- 1 cream cheese
- 1 vanilla extract
- 1 1/2 - 2 1/2 icing sugar
Instructions:
1. Grate 4-5 medium carrots.
2. Pre-Heat oven to 350.
3. Grease 9x13 pan (I use an air-bake pan with a lid so I can just refrigerate after cake cools and is icing-ed).
4. In a large bowl mix sugar, flour, baking soda, salt & cinnamon (stir together).
5. In a medium bowl mix oil, eggs & carrots. (blend on medium with mixer).
6. Combined wet & dry ingredients and mix till all ingredients are wet (Blending is not required).
7. Bake 50 min, check with knife. Cake should be perfect at 50 minute.
8. Blend cream cheese till smooth.
9. Add vanilla, blend.
10. Add icing sugar to preference of thickness. I like the whole 2 cups, sometimes a little bit more.
11. Refrigerate icing till cake cools (30-40 min) Then spread evenly over cake & enjoy!
Title: The Classic Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 3/4 light brown sugar
- 1 vanilla extract
- 1 egg
- 1 baking soda
- 2 1/4 all-purpose flour
- 1 1/2
Instructions:
1. Preheat oven 375.
2. Mix together - Flour and baking soda then put aside.
3. Beat butter, granulated sugar, brown sugar, vanilla, and egg in a large bowl with mixer until fluffy - then gradually add flour mixture mixing well.
4. Stir in chocolate chips, then drop by rounded teaspoons on to baking sheet.
5. ( I prefer spraying your baking sheet with non-stick pan spray ).
6. Bake 8-10 minutes or until lightly browned, cool and move cookies from sheet to cooling rack, completely cool before storing. ENJOY!
Title: Butterscotch Amaretti Parfaits
Ingredients:
- 1 1/2 2% low-fat milk
- 3/4 dark brown sugar
- 2 cornstarch
- 1/8 salt
- 2 butter
- 2 vanilla extract
- 2 ladyfingers
- 1 1/2 amaretti cookie crumbs
- 16
- 1/2
Instructions:
1. Combine the first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring frequently, and cook until thick and bubbly (about 2 minutes).
2. Remove from heat; stir in the butter and vanilla. Pour into a bowl; cover surface of pudding with plastic wrap, and chill. Remove plastic wrap, and fold in 1 cup whipped topping.
3. Split ladyfingers in half lengthwise. Line each of 8 parfait glasses with 4 ladyfinger halves, standing the halves upright.
4. Spoon 2 tablespoons pudding into the center of each glass, and top each portion with 2 teaspoons cookie crumbs. Spoon 1/4 cup pudding on top of crumbs.
5. Top each parfait with 1 tablespoon whipped topping, and sprinkle each serving with 1 teaspoon crumbs.
Title: Yogurt, Date, and Walnut Parfait
Ingredients:
- 4 yogurt
- 8 pitted dates
- 1/2 walnuts
- 1/2 honey
- 1 ground cinnamon
Instructions:
1. Place a spoonful of yogurt in the bottom of each of four parfair or champagne glasses.
2. Top with a layer of dates, a sprinkling of walnuts, and a drizzle of honey.
3. Repeat steps 1 and 2 and finish with another layer of honey.
4. Dust each parfait with cinnamon and chill until ready to serve.
Title: Chef Hans Cherries Jubilee
Ingredients:
- 1 cinnamon
- 1/4 cherry brandy
- 1 orange
- 1/2 lemon
- 1/2 butter
- 1 brown sugar
- 1 cornstarch
- 1 vanilla ice cream
- 1/2
Instructions:
1. Melt butter in saute pan.
2. Add cinnamon and cherries.
3. Combine some cherry juice with the tsp of cornstarch.
4. Add cherry brandy into saute pan.
5. Squeeze orange and lemon into mixture.
6. Mix in cornstarch mixture to thicken.
7. Spoon over vanilla ice cream.
Title: Easy Apple Dump Cake - from Scratch
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 2 eggs
- 1/2 butter
- 1/2 salt
- 1 baking soda
- 1 ground cinnamon
- 1 vanilla
- 1 walnuts
- 1 cream cheese
- 1 butter
- 1/2 confectioners' sugar
- 2 vanilla
- 1 milk
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9x13 inch pan.
3. Dump flour, sugar, eggs, 1/2 cup butter, salt, baking soda, cinnmon, 1 teaspoon vanilla, chopped nuts and apple pie filling in a bowl.
4. Stir.
5. Pour batter in prepared pan.
6. bake 50 min to 1 hour or until done.
7. Frosting.
8. Mix cream cheese and butter together until will blended.
9. Gradually add confectioners sugar, milk and vanilla.
10. Spread on cake when cake is cooled.
Title: Chocolate Fridge Slice
Ingredients:
- 1 roasted peanuts
- 1/2 sultana
- 1/2 cocoa powder
- 1/4 unsalted butter
- 100 dark chocolate
- 180 sweetened condensed milk
- 1 cocoa powder
- 120 dark chocolate
- 50 unsalted butter
Instructions:
1. Grease and line base and sides of a 6cm deep , 19cm square pan with baking paper, allowing paper to extend 2 cm above edges of pan. Combine cookies, peanuts, sultanas, and cocoa in a bowl.
2. Place butter, chocolate and condensed milk in a medium saucepan over low heat. Cook, stirring, for 3-4 minutes or until smooth. Pour over cookie mixture. Stir well to combine. Spoon mixture into prepared pan, pressing with the back of the spoon. Cover and refrigerate for 2 hours or until set.
3. Make chocolate ganache. Place chocolate and butter in a small saucepan over low heat. Cook, stirring for 1 -2 minutes or until smooth. Remove from heat. Stand for 5 minutes. Spread ganache over slice. Refrigerate for 2 hours or until set. Lift slice from pan. Dust with cocoa powder. Cut into squares. Serve.
Title: Chocolate Stuff
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 flour
- 1/2 butter
- 2 vanilla
- 1
Instructions:
1. Beat two eggs with a cup of sugar and a half cup of flour.
2. Melt a stick of butter with two tablespoons of cocoa.
3. Mix the two and add 1 full teaspoon of vanilla. Add nuts if you want.
4. Put in a loaf pan then set loaf pan in bigger pan of water and cook at 300 degrees for 40 to 50 minutes.
Title: Chocolate Cappuccino Pudding Cake
Ingredients:
- 1 1/2 baking powder
- 1 flour
- 1/2 granulated sugar
- 1/4 cocoa powder
- 2 cocoa powder
- 1/4 salt
- 1/2 canola oil
- 1 vanilla extract
- 1 brown sugar
- 1 hot water
- 1/4
- 1
- 1 3/4
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine baking powder, 1 cup of flour, granulated sugar, 2 tablespoons cocoa powder and salt in a large bowl.
3. In a separate bowl, mix the milk, oil, vanilla, egg white together and add to the dry ingredients.
4. Stir in melted chocolate.
5. Spray a 4 x 6 baking pan (or a loaf pan) with cooking spray and dust with remaining flour Spread the batter in the pan.
6. Mix brown sugar and remaining 1/4 cup cocoa powder together and sprinkle over cake batter.
7. Combine hot water and cappuccino mix in a bowl and gently pour over the top of cake batter (do not stir).
8. Bake one hour or until top springs back when touched.
9. Serve warm with a dollop of frozen yogurt, if desired.
Title: Family Favourite Lemonia Cookies 1968 Indiana)
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 2 eggs
- 3/4 salt
- 2 half-and-half cream
- 1 instant flour
- 4
Instructions:
1. Cream butter, sugar,salt, lemon oil and eggs well.
2. Add ammonia powder to warmed cream.
3. Then add the flour with milk mixture alternately with the creamed mixture.
4. Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
5. Chill covered dough.
6. Roll on floured board about 1/2 inch thick.
7. Cut with round cookie 2 inch cutter.
8. Place on parchment lined sheet, or greased baking sheet.
9. Well apart as they rise and spread into big cookies.
10. Bake at 350 degrees for 10 to 15 minutes.
11. These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
12. Allow to cool.
13. Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
14. This cookies is usually large and thick, lemon flavoured slightly.
15. After frosting I also sprinkle a little coconut on top too.
16. Keep in a tight fitting tin.
Title: Martha's Christmas cake
Ingredients:
- 10 butter
- 10 dark brown sugar
- 1 molasses
- 2 lemons
- 5 eggs
- 2 brandy
- 12 sherry wine
- 1 plain flour
- 1/2 mixed spice
- 1 1/2 cinnamon
- 3/4 currants
- 3/4 sultana
- 4 raisins
- 4
Instructions:
1. Cream butter and sugar with molasses and lemon rinds.
2. Beat until mixture is soft and light.
3. Whisk eggs and liquid and gradually beat into creamed butter mixture, adding little sieved flour if curdling shows.
4. Mix in fruit with flour- gently but not overmixing and add spices.
5. Pour into buttered cake tin.
6. Bake in oven at 325-350 degrees F.
7. for 1-1/4 hours then lower oven to 300 degrees for 2-1/2 to 3 hours.
8. Allow to cool in tin.
9. Tip out.
10. Baste in sherry.
11. Wrap in foil.
12. Age well!
Title: Mounds Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 marshmallows
- 1 1/3 milk
- 12 sugar
- 1/2 sugar
- 1/2 milk
- 1 butter
- 3/4 chocolate chips
- 1/4
- 3/4
Instructions:
1. Make chocolate cake according to box directions.
2. Heat marshmellows, milk, and sugar slowly until all melted.
3. Stir in coconut and pour over cake.
4. Frosting:
5. Heat sugar and milk and butter until boiling.
6. Remove from heat and add chocolate chips.
7. Frost.
Title: No-Bake Arabic Bread Pudding
Ingredients:
- 10 milk
- 2 cardamom powder
- 4 rose water
- 3 cornflour
- 5 sugar
- 1/2 pistachios
- 1/2 sugar
- 2 saffron thread
- 1/2 cardamom powder
- 1/2 water
- 2/3
- 1/2
Instructions:
1. Cut the crusts off the bread.
2. Butter a glass dish and place the toast in the bottom of the dish. Make one layer across the bottom of the dish then pour the sugar syrup over the bread.
3. In a sauce pan, pour the cream, 3 1/4 cups milk, sugar, cardamom, rosewater and the sugar and keep stirring while bringing to boil. Make sure all the sugar is dissolved.
4. Add cornflour to the remaining milk and stir until no lumps are left.
5. When the milk and cream mixture is boiling, add the cornflour mixture and keep stirring until thick.
6. Pour mixture over the bread.
7. Make another layer with any remaining bread and decorate with the nuts.
8. Place in the fridge and leave to cool.
Title: Sweetheart Cake
Ingredients:
- 1 egg
- 1 salt
- 4 margarine
- 4 sugar
- 8 self raising flour
- milk
Instructions:
1. Rub the fat into the flour.
2. Add sugar, salt and mix with beaten egg to a dough you can handle.
3. Cut into 2 halves and roll out.
4. Put 1 half on a plate and fill with jam or lemon curd.
5. Wet the edges and put the other half on top.
6. Trim and bake in a hot oven until golden brown.
Title: Chocolate Cake #6
Ingredients:
- 2 unbleached flour
- 3/4 cocoa powder
- 1 1/4 baking soda
- 1 reduced fat margarine
- 1 1/2 sugar
- 2 vanilla
- 1 coffee
- 1 1/3 reduced fat margarine
- 2/3 cocoa powder
- 1/2 powdered sugar
- 2 low-fat milk
- 3 -5
- 1/2
Instructions:
1. Cake:
2. Preheat oven to 325F and spray two, 9 inch rounds with cooking spray.
3. In a medium bowl stir together flour, cocoa and baking soda; set aside.
4. In a large bowl cream margarine and sugar using a mixer. Beat in egg white, one at a time. Stir in vanilla.
5. Next, add the flour mix alternately with coffee, *stirring* between each addition.
6. Then, using the mixer, beat batter for 4-5 min's and pour evenly into prep'd pans. Bake for 25-35 min's (do a toothpick test at 25 min., cook additional min's if needed) Cool cakes until room temp -- this works best if left over night.
7. Icing:
8. In a medium bowl beat all ingredients until spreading consistency. Keep in fridge unti ready to use.
Title: Old-fashioned Banana Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 2/3 sugar
- 1 1/4 baking powder
- 1 1/4 baking soda
- 1 salt
- 1 evaporated milk
- 4 vinegar
- 2/3 shortening
- 1 1/4 bananas
- 3 eggs
- 1/2 butter
- 1/4 margarine
- 2 evaporated milk
- 1 vanilla
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour two 9-inch round cake pans.
3. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
4. Mix evaporated milk with vinegar and add to dry ingredients alternately with shortening and bananas.
5. Beat for 2 minutes at medium speed.
6. Add eggs and beat an additional 2 minutes at medium speed.
7. Pour into pans and bake for 30 to 35 minutes or until toothpick comes out clean when inserted in center.
8. Cool 10 minutes.
9. Remove from pan and cool completeely on wire rack.
10. BUTTER CREAM FROSTING:
11. In a small bowl, beat butter, evaporated milk and vanilla.
12. Gradually beat in powdered sugar and continue to beat until frosting is smooth and of spreading consistency.
Title: Orchard Crumble
Ingredients:
- 3 bartlett pears
- 2 tart cooking apples
- 1 1/2 fresh cranberries
- 1/2 ground cinnamon
- 1/2 sugar
- 2 cornstarch
- 1 all-purpose flour
- 1/2 light brown sugar
- 1 ground cinnamon
- 1/2 unsalted butter
- 1/2
Instructions:
1. Coat slow cooker with butter-flavored cooking spray or grease with butter.
2. Make the fruit mixture: put the fruit in the cooker; sprinkle with cinnamon, sugar, and cornstarch; toss to coat the fruit.
3. Cover and cook on HIGH for 30 minutes.
4. Make the topping: in a food processor, combine the flour, rolled oats, brown sugar, and cinnamon; add in butter and pulse to make coarse crumbs.
5. After the 30 minutes, spread the topping evenly over the fruit, leaving a ½-inch border without topping to prevent burning.
6. Cover, decrease heat to LOW, and cook 2 ½ to 3 ½ hours until the fruit is tender.
7. Test by sticking a knife into the center of the crumble, when it passes through the fruit with little resistance, the crumble is done.
8. Uncover and let cool for 10 minutes before serving; serve with ice cream or whipped cream if desired.