3/4 cup raw sugar
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
tiny pinch of sea salt
4 cans (7 ounces each and 10 biscuits each) refrigerated biscuits (cut each bis-
cuit into quarters)
1-1/2 cups peeled, diced red variety apples
1/2 cup finely chopped nuts (pecans or walnuts)
1/2 cup melted butter
1/3 cup apple juice
1 teaspoon pure vanilla extract
Liberally grease the bottom and sides of your slow cooker with butter.
In a mixing bowl, whisk together the raw sugar, brown sugar, cinnamon, nut-meg, ginger and sea salt. Once blended, sprinkle 2 tablespoons of the spiced sugar mixture evenly into the bottom of your prepared slow cooker. Add the quartered biscuit pieces, diced apples and chopped nuts into the bowl with the remaining spiced sugar mixture and toss well to evenly coat. Transfer the mixture into the slow cooker.
In a small mixing bowl whisk together the melted butter, apple juice and vanilla extract and drizzle evenly over the biscuit mixture in the slow cooker without stirring any further. Cook on “high” for 2-1/2 hours, or until toothpick or knife comes out clean from center. Turn off heat and carefully remove the slow cooker lid, making sure to not let the condensation drip onto the bread. Cover the slow cooker with paper towels (this helps the bread to set) and let stand for 15-30 minutes. Carefully run a knife around the edges to remove bread and transfer it to a serving plate, and let the bread cool for an additional 15 minutes before cutting and serving. Makes 12 servings.