Yields ~2 c.
Ingredients:
- 3 lb. cooking apples (I used Jonagold)
- 1/4 c. sugar
- 1/4-1/2 tsp. cinnamon
- 1 tsp. vanilla extract
Directions:
- Peel the apples and slice 1/4 inch thick (you should have about 9 cups).
- Add the apples to the slow cooker. Add sugar and cinnamon to taste, and toss to coat well.
- Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low.
- Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.
- Top with vanilla ice cream and a sprinkling of toasted walnuts for dessert.
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