Friday, May 6, 2011

You Made That in a Crock Pot?

Sorry for all of the slow cooker recipes lately...but I love them. They just fit my lifestyle and make cooking so much easier. I have two more today. These were surprising...I never imagined that I could make these things in a slow cooker but they turned out great! These come from my favorite slow cooker resource...none other than 365 Days of Slow Cooking.

Here are two great recipes...one on the no guilt, healthy side and the other on the little indulgent, sweet side.


Apple Cinnamon Oatmeal
Makes 4 servings

  • 1 cup steel-cut oats (these are a lot different from regular oatmeal. They have a more nutty taste and chewy texture. I found them in the bulk food bins at the grocery store.)
  • 1 Tbsp butter
  • 4 cups water
  • 1/2 cup raisins
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • Sliced apple
Melt butter in skillet over medium heat.  Add steel-cut oats and stir for about 2 mintues.  Transfer to the slow cooker.  Add in the water, raisins (I just topped my cooked oatmeal with Craisins...I'm not a big fan of raisins) , brown sugar, cinnamon and salt.  Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.  Serve with milk and sliced apple on the top. 

I doubled this recipe thinking that 1 cup of oats didn't sound like a lot....mistake! It made a TON. When I make it again, I will stick with the recipe...unless I am cooking for an army.


Slow Cooker Peach Crisp
Serves 4-5
  • 3 large fresh peaches, peeled and sliced (if fresh aren't in season, use frozen not canned...I used a 2 cup bag of sliced peaches and just put them in frozen)
  • 1/3 cup flour
  • 1/3 cup quick oats
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • dash of nutmeg
  • 1/4 cup butter
Place sliced peaches in bottom of a greased 3 quart slow cooker.  In a medium bowl combine the flour, oatmeal, sugar, cinnamon, and nutmeg.  Cut the butter in with a pastry blender or a fork.  Mixture should be crumbly.  Sprinkle over the peaches.  Cover the slow cooker with a paper towel.  Then put the lid over the paper towel and seal the crockpot.  Cook on HIGH for 2 hours.  Serve with vanilla ice cream.  

No more dutch oven peach crisp for me...this was so easy and SO GOOD! My kids couldn't get enough...they were licking their plates clean (ok, and so was I).
Enjoy!

1 comments:

Karen said...

I LOVE both of those recipes!! Yummy yummy!

Post a Comment

Note: Only a member of this blog may post a comment.