Baked Apples have always been Girl Scout apples to me because I learned to make them in Girl Scouts just like I did Toad-in-the-Hole. Strangely enough, I never called Toad-in-the-Hole Girl Scout toast and eggs. I’ve asked my mind why it did that and it’s never given me a satisfactory answer. If it ever does, I’ll get back with you. If you’re interested, that is. Let’s quit dawdling and get on with Slow-Cooker Girl Scout Apples.
We were in my troop leader’s kitchen when we made Girl Scout Apples. We made Toad-in-the-Hole on a camping trip. Perhaps I related more to the kitchen experience than the camping experience. A tick hitched a ride home with me from the camping trip. My troop leader’s kitchen was tick-free. Our camp fire keep dying out. Mrs. Troop Leader’s kitchen stove never let us down. We had tree stumps for chairs at the campsite. Mrs. Troop Leader let us sit in comfortable chairs and couches.
In my troop leader’s kitchen, we packed brown sugar and cinnamon in the apple and topped the apple with a pat of butter. That’s the traditional way. And it’s perfectly fine. The Jackie way is easier. Make a compound butter by mixing the softened butter, brown sugar, cinnamon, vanilla extract, lemon extract and raisins. I stated that you should use precisely 1 and 1/2 ounces of raisins. The only reason I used an exact amount is because I happen to have a box of those little snack size raisins that told me right on the box it was 1 and 1/2 ounces. Please don’t be under the mistaken impression that I measured out 1 and 1/2 ounces of raisins. I would never do something that frivolous. If I had a big box of raisins, I would have dumped a random amount into my butter bowl. Sometimes, I just start pouring or dumping or throwing in ingredients and let God and the angels decide how much needs to go in. They know how to cook. Have you forgotten the whole manna thing?
Mrs. Troop Leader taught us to bake the apples in the oven. Cooking them in the slow-cooker will allow the wonderful cooking aroma to linger in your kitchen longer. Place the apples in the slow-cooker. Fill the core with the butter mixture. Keep filling and poking and filling and poking until you’ve used all the butter. Yes, I know we are dividing an entire stick of butter between four or five measly apples but the apples don’t mind one little bit. You’ll end up with a beautiful little cloud of brown sugar-butter-cinnamon- raisin on the top of the apples.
Lest you think I’m too prissy to enjoy camping, you need to know my husband and I camped a lot when we were first married. I’m talking about camping in tents, too. We saved money to fund the initial investment, the tent, and bought it from Sears. Camping then was something that would fit into our meager budget. We slept in sleeping bags. That was all the equipment we needed. Each campsite had a grill so we didn’t need a Coleman stove. We needed charcoal which we could afford. Most of the time. If we had to rely on our ability to keep a campfire going to cook, we wouldn’t have needed food. I never received the “keep your campfire lit” badge in Girl Scouts. Unlike our son who had a mild fascination with fires when he was young, my husband has never been mesmerized by fire. He still not crazy about it.
Out of all the activities we did in Girl Scouts, the cooking memories have stayed with me the most. Maybe that was a sign of things to come. My mind was thinking about Syrup and Biscuits even then. I’m glad it told me because Syrup and Biscuits is a good idea.
Y’all come see us!
Slow-Cooker Girl Scout Apples
yield: 4 to 5 baked apples
Baking apples cored and stuffed with butter, brown sugar, cinnamon and raisins. Baked in a slow-cooker. My updated version of baked apples I learned to cook in Girl Scouts.
4 to 5 cooking apples (I use Granny Smith)
1 stick softened butter
1/2 cup light brown sugar
1 teaspoon cinnamon
1 1/2 ounces raisins
Wash and core apples.
Mix together butter, brown sugar, cinnamon and apples.
Stuff core of apples with butter mixture.
Place in a slow-cooker. Cover and cook 3 to 4 hours on high or until apples are tender.
Serve warm. Spoon lots of juice over the apples. Serve with whipped cream or vanilla ice cream. Or both. Or neither. You’re in charge.
Remember the Twice Baked Sweet Potatoes we cooked?I drizzled a teaspoon of the sauce over them. What’s not to love about apples, cinnamon, butter, brown sugar, raisins, sweet potatoes and cream cheese? Exactly! Not one thing.
You might also like the recipe for Apple Dapple Cake.
- Slow-cooker Girl Scout Apples
- 4 cooking apples (I use Granny Smith)
- 1 stick softened butter
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1 1/2 ounces raisins
- Wash and core apples.
- Mix together butter, brown sugar, cinnamon and apples.
- Stuff core of apples with butter mixture.
- Place in a slow-cooker. Cover and cook 3 to 4 hours on high or until apples are tender.
- Serve warm. Spoon lots of juice over the apples. Serve with whipped cream or vanilla ice cream. Or both. Or neither. You're in charge.