Courtesy of Ali Hackett
Ali’s
SINCE 1993
caramel topped slow cooker
baked apples
w w w . s a lt p e p p e r a n d m e m o r i e s . c o m
3120 South 20th Street Philadelphia, PA 19145 215.755.7180 Monday-Thursday 11AM-9PM Friday & Saturday 11AM-11PM Sunday 12PM-9PM Live entertainment featuring Bob Pantano * L ever y Friday night starting at 6PM! www.popisrestaurant.com
“This dessert is best enjoyed with a pair of old baggy and torn floppy socks, an old sweatshirt and sweatpants,” says Ali. “All while enjoying a good football game!”
Ingredients ➜1 /2 cup of steel cut oats (or any regular oats) ➜3 teaspoons cinnamon ➜1 /2 cup light brown sugar, packed
➜1 teaspoon allspice ➜4 teaspoons unsalted butter ➜1 /4 cup water ➜4 honeycrisp apples ➜C aramel sauce
Optional Toppings ➜ Craisins, pecans Directions Mix all dry ingredients together thoroughly. Wash apples well. Cut tops off of apples (approx. 1/3 way down). Core apples (you can take out some of the meat of the apple for more room to fill with the mix). Stuff apple with dry mixture. Place apples in slow cooker with cut side up. Place a pat of butter on the top of the apple. Pour water in cooker. Cook on high for 3 to 3 1/2 hours (as some cookers range in temperatures, follow your manufacturer’s guidelines). The apples should be semi-firm, but done. These will reheat well at this softness as they may not be consumed all at once and they won’t get soggy.
Serving Suggestions In a bowl just large enough to fit the apple in, you can include a scoop of ice cream (vanilla or French vanilla are best). Use preferred toppings, too!
PRH Suggested Wine Pairing by Vincent Novello Fathom Chardonnay $15
January
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