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Enjoy this recipe from Weeknight Slow Cooker.
Submitted by: Amy Butcher from Columbus, GA
5 c. apples, peeled, cored and diced
12-1/4 oz. jar caramel ice cream topping
1/2 t. cinnamon
1/8 t. nutmeg
1/8 t. salt
1 T. cornstarch
2 T. cold water
Crust Dippers:
1/2 t. cinnamon
2 T. sugar
2 9-inch pie crusts
2 T. milk
In a 4-quart slow cooker, combine apples, caramel topping, spices and salt; set aside. In a cup, mix together cornstarch and water; add to mixture in slow cooker. Stir gently until well mixed. Cover and cook on high setting for 2 hours, stirring once or twice while cooking. Serve dip warm with Crust Dippers. Serves 8.
Prepare Crust Dippers: Combine cinnamon and sugar in a cup; set aside. Spread out each pie crust onto a lightly greased baking sheet. Brush each crust with half of milk; sprinkle with half of cinnamon-sugar. With a pizza cutter or knife, cut crusts into 2-inch by one-inch strips. Spread out strips on baking sheets, allowing some space in between strips. Bake at 350 degrees for 10 minutes, or until crisp and golden.
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In a 4-quart slow cooker, combine apples, caramel topping, spices and salt; set aside. In a cup, mix together cornstarch and water; add to mixture in slow cooker. Stir gently until well mixed. Cover and cook on high setting for 2 hours, stirring once or twice while cooking. Serve dip warm with Crust Dippers. Serves 8.
Prepare Crust Dippers: Combine cinnamon and sugar in a cup; set aside. Spread out each pie crust onto a lightly greased baking sheet. Brush each crust with half of milk; sprinkle with half of cinnamon-sugar. With a pizza cutter or knife, cut crusts into 2-inch by one-inch strips. Spread out strips on baking sheets, allowing some space in between strips. Bake at 350 degrees for 10 minutes, or until crisp and golden.
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