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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 8 |
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A fall homey dessert made in the slow cooker Ingredients:
3 firm bartlett pears, peeled, cored, and thickly sliced |
2 large tart cooking apples, peeled, cored, and sliced |
1 1/2 cups fresh cranberries |
1/2 teaspoon ground cinnamon |
1/2 cup sugar |
2 tablespoons cornstarch |
1 cup all-purpose flour |
1/2 cup quick-cooking rolled oats |
1 cup firmly packed light brown sugar |
1/2 teaspoon ground cinnamon |
1/2 cup cold unsalted butter, cut into pieces |
Directions:
1. Coat slow cooker with butter-flavored cooking spray or grease with butter.
2. Make the fruit mixture: put the fruit in the cooker; sprinkle with cinnamon, sugar, and cornstarch; toss to coat the fruit.
3. Cover and cook on HIGH for 30 minutes.
4. Make the topping: in a food processor, combine the flour, rolled oats, brown sugar, and cinnamon; add in butter and pulse to make coarse crumbs.
5. After the 30 minutes, spread the topping evenly over the fruit, leaving a 1/2-inch border without topping to prevent burning.
6. Cover, decrease heat to LOW, and cook 2 1/2 to 3 1/2 hours until the fruit is tender.
7. Test by sticking a knife into the center of the crumble, when it passes through the fruit with little resistance, the crumble is done.
8. Uncover and let cool for 10 minutes before serving; serve with ice cream or whipped cream if desired.
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