Orchard Crumble

A fall homey dessert made in the slow cooker

• Ready In: 4 hrs 30 mins
• Serves: 6-8

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

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 ½-inch border without topping to prevent burning.
6. Cover, decrease heat to LOW, and cook 2 ½ to 3 ½ 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.