With the oven still being out of commission (heating element problem, which blew up a 30A fuse), when you have an apple tree full of big crab-apples, you could either make millions of apple pies and freeze them…. Or if you are craving something warm, served with vanilla ice cream, on a cool autumn day, there are other options to cook a cake: either by steaming or by using a slow cooker. Note: this recipe was adapted from Canadian Living’s Slow Cooker recipes anthology.
Always having puff pastry handy, I added 4 tsp of baking powder and 1/2 tsp of baking soda into my puff pastry; one teaspoon between rolling. This will turn the puff pastry into a biscuit pastry crust. If you are making your puff pastry from scratch, you may want to add buttermilk to your egg wash. (Milk/vinegar mixture)
Since I am making this for two people, I wouldn’t need as much apples. I used about 4 apples instead of 6.
Step One: Line the slow cooker with butter — on the bottom and around the sides.
Apple Filling for the slow cooker:
Peeled and cored apples, cut into chunks
just over 1/4 cup of brown sugar, depending on the sweetness of your apples — use more if apples are tart
1/4 cup of flour — this depends on how juicy your apples are
A generous squirt of lemon juice
– Toss the apple filling together in the slow cooker.
– Roll out the biscuit pastry to fit the top of your apple filling; mine was round, so I rolled mine round. If your slow cooker is oval, you will have to roll accordingly.
– Once the biscuit top is laid, cut the cobbler into equal servings.
Close the lid. Turn the slow cooker on high for 3 hours. At the end of three hours, open the lid to cool off for an hour before serving.