If you can’t find a Meyer lemon, use the zest and juice of ½ of a regular lemon.
Crockpot Apple Cobbler
A cobbler in the crockpot may sound odd, but trust us; this dessert will make you a believer. The crispy edges, buttery cobbler topping, and subtly sweet apple filling just might make this your new favorite fall dessert.
for the filling:
8 apples (we like a mix of Granny Smith and Fuji)
1/3 cup Sugar in the Raw
1 pinch of kosher salt
½ teaspoon ground cinnamon
zest and juice of 1 small Meyer lemon
2 tablespoons all-purpose flour
for the topping:
½ cup Sugar in the Raw
1 cup all-purpose flour
1 tablespoon baking powder
6 tablespoons unsalted butter
vanilla ice cream, optional
1. To make the filling, peel and core the apples, then cut into ¼-inch slices. Toss in a bowl with remaining ingredients and place in the crockpot.
2. To make the topping, combine sugar, flour, baking powder and a pinch of salt together in a large bowl. Add egg and mix with your hands until the dough is shaggy.
3. Distribute the flour mixture evenly over the apples.
4. Cook the butter in a small sauté pan over medium heat until just starting to brown.
5. Pour the brown butter over the cobbler, set the crockpot to the slow cook high setting, and let cook for 4 hours.
6. Serve warm with vanilla ice cream.