So that’s how the slow cooker Crumbles! (Apple pear and raspberry crumble)

Miss 4.5 and I decided to make some crumble today since it was cold, and since although we now do actually have an oven, there is a technical hitch…..it is still in the box and the plug to plug it into does not exist yet…..although since the crumble we have a shelf for it to go in :)…..progress. Also the first attempt at slow cooker crumble (which I will also finish posting) was pretty damn nice.

I ate three helpings of this when I got home from karate (have I ever mentioned that training makes me absolutely ravenous!!??)….without drawing breath or taking out the phone camera…..so yes it was really good!!

So before I forget what we put into it:

INGREDIENTS:

FRUIT LAYER:

  • 5  apples (I used 4 granny smith and 1 fuji), chopped in chunks
  • 2 pears (I used packham), chopped in chunks
  • 1 cup frozen raspberries (would work equally well with other berries too)
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon vanilla
  • 1 teaspoon lemon rind
  • 2 tablespoons tapioca flour (arrowroot)

CRUMBLE:

  • 1 cup of dates soaked in water to cover (boiling water works better if in a hurry – soak about 15 mins while you prep the fruit is my tip)
  • 3 cups almond pulp (ie 2 cups almonds which have been soaked and turned into almond milk)
  • 2 cups quick oats
  • 3/4 cup dessicated coconut
  • 2 teaspoons melted coconut butter
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger

METHOD:

Combine fruit, spices, lemon rind, vanilla and flour in the slow cooker making sure flour is mixed into the fruit.

Blitz dates and a little soaking water in food processor and gradually add rest of the soaking water as needed. Add in almonds, spices and coconut and mix well and then oats and coconut butter pulsing until combined. Add a little more water if needed. Should be crumbly consistency which is a little damper than traditional crumble toppings.

Put crumble layer on top of fruit and pat down gently.

Put a tea towel over the slow cooker pot and put the lid on. Cook on high for 2 – 2.5 hours until it smells really nice through the house and you can’t wait any more!

Enjoy warm (if you can wait that long or have karate first!) or hot. Plain or with whatever accompaniments float your boat. Mr 6.5 recommends blueberry yoghurt!

Serves about 10-12 (except if you are a karate mum and eat 3 bowls of it in which cakes it serves 7.)

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