Berry Maple Crumble in the Crock Pot

READY IN: 8hrs 10mins
Recipe by Geema

A warm berry cobbler waiting to be eaten at the end of a long day is a very special treat.

Top Review by razzintaz

GREAT FLAVOR, but I wasn't expecting the topping to sink into the juices of the berries. Everyone loved the flavor, but I was expecting more of a crumble or cobbler or something. Things I did differently: We don't use corn here, so I substituted 2 TBSP flour for the cornstarch. My berries were frozen and I used the triple berry blend from Costco. Also, you didn't say if they needed to be defrosted or not so I threw them in the CP frozen. I used pecans instead of walnuts. Also no CP size is indicated. This made a decent pie size fruit dish in a 5.5 qt. In a 3-4qt this would have a thicker fruit base and possible a thicker top crust. As it was I had no crust. I gave this 4 stars because there was no crumble. The flavor was excellent and I only came home with 1 serving left.

Ingredients Nutrition


  1. Combine flour, walnuts and brown sugar in a bowl.
  2. Cut in the butter using a pastry blender or a food processor, working the mixture until it's the size of small peas.
  3. Combine the berries, maple syrup, cornstarch and lemon juice in the slow cooker stoneware.
  4. Toss to mix and coat well.
  5. Sprinkle the prepared topping over the berries.
  6. Cover and cook on High for 3-4 hours or on Low for 6-8 hours, or until juices bubble and fruit is tender.
  7. Serve warm with your topping of choice.

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