I find it funny that this recipe came from Fitness Magazine. Eating bowlfuls of these steaming hot apples dripping with peanut-butter-caramel sauce and vanilla ice cream won't keep you in tip top shape. But there is some nutritional value in eating apples in any form. As with any dessert, just keep it under control!
What makes these Autumn apples so irresistible is the combination of hot and cold. Right out of the slow cooker the apples are warm and soft, and when the frozen ice cream hits them it immediately begins to melt, forming swirls of vanilla in the bowl. The wonderful contrast of hot sauce and cool cream is a surprise for your mouth with each bite!
I have to mention that you DON'T want to overcook the apples. I kind of forgot about mine during the rush of dinner and left them in the crock pot too long. Some of the apples had begun to turn to mush. If you let them go too long they'll break down and turn into applesauce. You want them to still be semi-firm (like apple pie filling).
INGREDIENTS
12 oz. jarred or homemade caramel sauce
1/2 cup peanut butter
1/2 cup water
2 1/2 lbs. cooking apples (such as Granny Smith), peeled, cored, and sliced into 1/2-inch-thick wedges (NO thinner)
vanilla ice cream
DIRECTIONS
1. Coat the inside of a 3 1/2 or 4 quart slow cooker with cooking spray. Add caramel, peanut butter, and water; whisk until smooth. Add apples; stir to coat. Cover and cook on low heat for about 3- 3 1/2 hours, until the apples are tender. Serve immediately topped with vanilla ice cream.
Serves 8-10.
(Adapted from Fitness)
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