Orchard Crumble

Name: Orchard Crumble
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6-8 serving(s)
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

Submitted by ratherbeswimmin

"A fall homey dessert made in the slow cooker"

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Ready In:: 4hrs 30mins
Ingredients:: 11
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

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