1 c All-purpose flour; sift
1 1/2 ts Baking powder
1/2 tb Salt
1 tb Sugar
1/4 c Shortening
1 Egg; slightly beaten
1/4 c Milk
4 c Tart apples; slice, peel,
Core
1/2 tb Cinnamon
1/4 tb Nutmeg
2 tb Granulated sugar
1/2 c Apricot jam
2 tb Shortening; melt
In a medium-large bowl, sift together the flour, baking powder, salt,
and 1 tb granulated sugar. With two knives, cut the shortening into the
flour until mixture is mealy. Make a well in the center and drop in the egg
and milk. Stir in the flour mixture to form smooth batter, turn into
greased 2-quart mold. Arrange the apples in rows on top, pushing them
halfway into the dough. In a small bowl, mix the cinnamon, nutmeg and 2
tablespoons sugar. Sprinkle over the apples and dot with apricot jam.
Drizzle butter over all. Place in the slow cooker and cover loosely with a
plate. Cover the cooker, but prop the lid open a fraction with a toothpick
or a twist of foil to let excess steam escape. Cook on High for 3 to 4
hours.
Clean & Simple Crockery Cooking”, by Jacqueline Heriteau, Grosset &
Dunlap, NY, c1975
Yields
6 Servings