Slow Cooker Caramelized Apples

I recently had an opportunity to make a "fruit dish" to feed a group of 40 men.  Being apple season here in apple country, I initially thought about baking pies, but to be completely honest, I didn't think the men who would be serving this meal (and none of whom are skilled in the kitchen) would be happy about having to cut 40 slices of pie.  So I searched the internet for some sort of crustless apple pie-like recipe, which led me to this one for Slow Cooker Caramel Apples on a blog called Kate from Scratch.  They're super yummy and were a big hit at the meal - thanks Kate!!

The original slow cooker recipe is listed below - my notes for multiplying the recipe and converting to cook in an 18-quart Roaster Oven will be listed below that.

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3WltYjv

• slow cooker https://amzn.to/3FGtKxe

• whole nutmeg https://amzn.to/3DX1NQF

• microplane grater https://amzn.to/3sRpeEK

• my favorite apple peeler https://amzn.to/3zFVPRG

• apple corer https://amzn.to/3FHgqJg

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Slow Cooker Caramelized Apples

serves 10

Printable Recipe

Ingredients

• 8 cups diced baking apples (peeled and cored)

• 1 cup dark brown sugar

• 1 tablespoon ground cinnamon

• 4 tablespoons unsalted butter

• 1/2 teaspoon Kosher salt

• 1 dash freshly grated nutmeg

• 2 teaspoons pure vanilla extract

Directions

1. Put all the ingredient in a slow cooker and mix thoroughly.

2. Cover and cook on high until apples are tender, about 3 hours. The yummy salted-cinnamon-vanilla-caramel sauce that coats the apples will thicken slightly upon cooling. Cook uncovered for a thicker sauce.

Notes

• For my large version that will feed 40, quadruple the recipe and cook in an 18-quart electric roaster set to 300F for about 2 hours, stirring occasionally.

• I used a mix of apples - galas, golden delicious, golden supreme, and Nittany. Any apple that keeps it's shape during baking will work well.

Cherry Almond Scones

This scone recipe is an adaptation of one by Pam Anderson, cookbook author and USA Weekend food columnist.  I was out of sour cream, but I had Greek yogurt and heavy cream in the fridge so I changed the original recipe slightly to accommodate the ingredients I had.  I think they turned out just as good as the original recipe.  Tender and uber flavorful, Pam's scones are the best I've ever eaten, and I'd like to think she'd approve of this version.  The recipe ingredients are listed in grams (my preferred unit of measure for baking).  I'll post a conversion when I have more time, but for those who don't wish to wait, there are free conversion calculators available online.

Cherry Almond Scones

makes 8

Printable Recipe

Ingredients

• 250g all-purpose flour (2 cups)

• 65g granulated sugar (1/3 cup)

• 3g baking powder (1 teaspoon)

• 1g baking soda (1/4 teaspoon)

• 3g salt (1/2 teaspoon)

• 115g unsalted butter, chilled and cut into small cubes (8 tablespoons)

• 80g dried cherries, chopped (1/2 cup)

• 80g Greek yogurt (see note below)

• 35g heavy cream (see note below)

• 3/4 teaspoon pure almond extract

• 1 large egg

Directions

1. Cream and sugar for garnish (Turbinado or sanding sugar work well, but granulated sugar is fine),

2. In a small bowl, combine Greek yogurt, heavy cream, and almond extract; stir until smooth and set aside.

3. In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, salt and butter until mixture resembles fine crumbs. 

4. Pour mixture into a large mixing bowl and stir in chopped cherries.

5. With a fork, stir in the yogurt mixture until all the crumbs are moistened. 

6. Using your hands, press the crumbs onto the sides of the bowl until a ball of dough forms. 

7. On a floured surface, press the ball of dough into an 8-inch round that is approximately 3/4-inch thick. 

8. With a sharp knife, cut into 8 wedges and place on a parchment lined baking sheet and chill in the refrigerator until the oven preheats to 400F.

9. Just before baking, brush wedges with heavy cream and sprinkle with sugar. 

10. Bake for 15-17 minutes or until the edges start to turn golden brown. 

11. Cool for 5 minutes before removing from baking pan; serve warm or at room temperature.

Note

• The original recipe calls for 115g sour cream (1/2 cup), omit Greek yogurt and heavy cream.

adapted from a recipe by Pam Anderson