RASPBERRY PEACH CRISP FOR THE SLOW COOKER

INGREDIENTS:

Raspberry Peach filling

3 cups peaches, sliced and peeled

1 teaspoon cinnamon

½  teaspoon nutmeg, optional

¾ teaspoon apple pie spice

1 teaspoon lemon juice

½ teaspoon almond extract

1 teaspoon powdered vanilla

 ½ cup sugar

7 tablespoons flour (or THICK GEL – a modified cornstarch product)

6 oz. raspberries

Streusel/Crisp Topping

1 cup quick cook steel cut oat flour (steal cut oats put through a food chopper)

2 cups quick cook steel cut oats

1 teaspoon apple pie spice

 ¼ cup brown sugar

¼ cup white sugar

½ teaspoon vanilla powder

¼ teaspoon almond extract

½ cup butter, cubed

½ cup chopped pecans (optional)

DIRECTIONS:

Line a slow cooker  with a Reynolds’s crock pot liner.  Prepare peaches by washing , peeling and slicing them into thin slices. Wash and drain raspberries. Place peaches in a medium mixing bowl. Add seasonings, lemon juice, sugar, almond extract, and THICK GEL and mix together. Add raspberries and gently stir. Pour into lined slow cooker.

In a large bowl, add the oat flour oats, sugar, almond extract,  brown sugar, apple pie spice and brown sugar. With a pastry fork, cut in the butter until it resembles coarse crumbs.  Stir in the pecans. .  Pour the streusel over the raspberry peach mixture.  Cook on High 2 hours or on Low for 4 hours.  For the last hour of cooking remove the lid partially so that the crisp will get crisp.  Serve with whipping cream or vanilla ice cream.

Ingrdients

Peaches

All Mixed

In Slow Cooker

Cooking

Crispy and Ready

YUM!

CARAMEL PEACH PIE (IMPROVED WITH THICK GEL)

Ingredients:

2 pie crusts (a top and a bottom)

3 cups peaches, sliced and peeled (may use 2 (16 oz.) bags of frozen peaches, defrosted)

½  teaspoons cinnamon

¼  teaspoon nutmeg

Splash lemon juice

½  cup sugar

8 tablespoons Thick Gel  or corn starch Where to Buy Thick Gel? Another Online Retailer of Thick Gel

1 recipe caramel sauce*

Ingredients for Caramel Sauce*:

3 tablespoons caramel ice cream topping

¼ cup brown sugar

¼ cup butter

½ cup powdered sugar

¼ cup THICK GEL

Preheat oven to 400 degrees F. Put the pie crust into a 9 inch pie pan.  With a fork, poke the pie crust in multiple places to avoid crust bubbles. (tip – as you are peeling and slicing your peaches, put the lemon juice in the bowl that you are placing the peaches in and stir as you add more slices)  Add all the ingredients, (except caramel sauce) into a large bowl and mix together.   Pour filling into the crust lined pie pan.  Pour the hot caramel sauce over the peaches.  Place the top pie crust over the pie and crimp the edges to seal the pie.  Cut some air vents if not using a ceramic pie bird to vent air.  Bake for 35 – 45 minutes in the preheated oven on 400 degrees F.  Check after 15 minutes…depending on your oven, turn down to 375 degrees F if the crust looks like it is getting too brown, too soon.  Let cool completely.  Serve with vanilla ice cream.

*Directions to Make Caramel Sauce:

In a medium  sauce pan, add all the Caramel Sauce ingredients.  Cook on low heat until ingredients are dissolved.  Turn up to medium heat and bring to a boil.  Boil for 5 minutes (you are making caramel candy).  Do not let cool.

Ingredients

Peaches

Peaches in Pie Shell

Caramel over Peaches

Ready to Bake

Just Out of the Oven

CARAMEL APPLE PIE - NEW IMPROVED VERSION

This is hands down, the best apple pie I have ever made.  The Thick Gel (modified cornstarch is the best pie thickener and sauce thickener I have ever used.

Ingredients for pie filling:

8 medium apples, peeled and sliced

A splash lemon juice

¼ teaspoon cinnamon

¾  teaspoon apple pie spice

¼ cup sugar

2 tablespoons thick gel or corn starch Where to buy Thick Gel?

¼ cup pecan chips, optional

2 pie crust shells (Pillsbury)

1 recipe caramel sauce*

Ingredients for Caramel Sauce*:

3 tablespoons caramel ice cream topping

¼ cup brown sugar

¼ cup butter

½ cup powdered sugar

¼ cup THICK GEL

Directions:

Preheat oven to 400 degrees F.  In a large bowl, add a splash of lemon juice.  Wash, peel and slice the apples.  Stir apples in bowl after each apple is sliced.  Add the cinnamon, apple pie spice, sugar and thick gel (or corn starch) and mix well.  Roll out bottom crust in a pie dish.  Fork around the bottom and edges.

*Directions to Make Caramel Sauce:

In a medium  sauce pan, add all the Caramel Sauce ingredients.  Cook on low heat until ingredients are dissolved.  Turn up to medium heat and bring to a boil.  Boil for 5 minutes (you are making caramel candy).  Do not let cool.

Immediately pour ¼ of the hot caramel sauce in the apples and mix in.  Then, quickly pour apple and caramel mixture into prepared pie dish.  Pour the remaining hot caramel sauce over the apples.  Place the top pie crust over the pie and crimp the edges to seal the pie.  Bake for 35 – 45 minutes in the preheated oven on 400 degrees F.  Check after 15 minutes…depending on your oven, turn down to 375 degrees F if the crust looks like it is getting too brown, too soon.  Let cool completely.  Serve with vanilla ice cream or whipping cream.

Making Caramel Sauce

Boiling Caramel Sauce

Caramel Sauce over apples in pie shell

Ready to Cook

Just out of the oven with the pie shield

Just out of the oven

A serving...it is impossible to get a good slice of pie on the first try