Categories: Dessert, Pears, Slow Cooker
Ingredients
- Fruit Mixture
- 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
- Topping:
- 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
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Coat slow cooker with butter-flavored cooking spray or grease with butter.
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Make the fruit mixture: put the fruit in the cooker; sprinkle with cinnamon, sugar, and cornstarch; toss to coat the fruit.
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Cover and cook on HIGH for 30 minutes.
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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.
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After the 30 minutes, spread the topping evenly over the fruit, leaving a ½-inch border without topping to prevent burning.
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Cover, decrease heat to LOW, and cook 2 ½ to 3 ½ hours until the fruit is tender.
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Test by sticking a knife into the center of the crumble, when it passes through the fruit with little resistance, the crumble is done.
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Uncover and let cool for 10 minutes before serving; serve with ice cream or whipped cream if desired.