Extended Shelf Life for: Lemons (seriously, in the fridge for more than a month, maybe close to two)
As part of an all-out Fall-Apple celebration early in November, I finally tried out the one dish I've been planning since late September - a slow cooker Apple Crisp. The main idea for the recipe came from this Slow Cooker Apple Crisp Recipe on Allrecipes.com with a few substitutions as were necessary for my Korean life.
6-8 cups thinly sliced Apples (I also threw in an Asian Pear because it was here)
2 Tbsp. Lemon Juice
Toss together apples and lemon juice.
To apples add --
1/3 cup Sugar
Healthy Shake of Cinnamon
A bit of Flour (unless you have cornstarch)
(When I was preparing this dish most recently, I had to cut my apples in the morning, refridgerate them, mix the dry ingredients together separately adding them after work right before turning the slowcooker on to begin cooking the meal. An easy step to take if the timing isn't quite on your side).
Separately Mix together --
1 cup Flour
1/2 cup Brown Sugar
1/2 cup White Sugar
1/2 cup Butter
For a little crunch add Walnuts OR
Oat Clusters from any oaty breakfast cereal available at a grocer near you!
Into the crock pot base throw the apples with sugar and cinnamon, pour buttery-crunchy-sugary-flour mix on top, turn slow cooker to high for 2 hours or low for 4 hours. With 30 minutes left, check to see how it's cookin' mix things up if it seems fit, rest lid on slow-cooker so that top of crisp my begin to crisp without allowing excess heat to escape. Enjoy with a small paper cup of Apple Cider, more than 10 friends and small or large scoop of Walnut Ice Cream on top (or vanilla if you're back in the states) -- perfect way to encourage some fall joy into an otherwise ordinary night.