WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, August 13, 2012

APRICOT AND ALMOND CRISP

1/2 cup quick oats
1/3 cup packed brown sugar
1/4 all-purpose flour
1/4 cup toasted wheat germ
1/4 cup whole blanched almonds, finely chopped
1 tbsp cold butter
1 to 2 tbsp fat-free milk
1 tbsp sugar
3/4 tsp ground ginger
2 cans (14-oz each) apricot halves in juice, drained and cut in half
3/4 tsp almond extract

Spray a 5 or 6-quart slow cooker stonebake interior with nonstick cooking spray.

To make the topping:  Combine the oats, brown sugar, flour, wheat germ, and almonds in a medium bowl.  Using a fork, cut in the butter until mixture resembles coarse crumbs.  Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.

Mix the granulated sugar and ginger in a medium bowl.  Add the apricots and almond extract; toss to coat.  Transfer apricot mixture to slow cooker.  Sprinkle with the topping; lightly spray with nonstick spray.  Cover and cook until topping is crisp and begins to brown, about 4 hours on low.
Serve with a scoop of WW Ice cream if desired.
NOTE: This is a Weight Watchers Recipe that serves 6.
Per serving of 1/2 cup: 210 calories, 6 g fat, 2 g sat fat, 0 g trans fat, 5 mg chol, 25 mg sod, 39 g carb, 4 g fiber, 5 g prot, 46 mg calc
WW Points: 4

No comments:

Post a Comment

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