Slow Cooker Apple and Raspberry Oaty Crumble
Read on for my easy recipe for Slow Cooker Apple and Raspberry
Although the summer term at school has now started, there was still a little chill in the air this morning when I took my eldest daughter to school. So, as I thought she might get a bit cold wearing just ankle socks and no tights, a warming dessert was in order after dinner!
I love a crumble and thought I could make it more spring-like by adding in some raspberries. As usual, I used my slow cooker, as I find it very convenient to be able to put your food in and go off and do other things until it is ready. I hadn’t made a crumble in the slow cooker before but had heard it was possible so thought I would give it a go. I was pleased to see that the top did go crunchy on top as it does in the conventional oven. It tasted great so I will definitely be doing this again (hopefully in autumn though!).
That lovely fruit as you start to assemble the crumble in your slow cooker pot looks delicious already.
Adding the crumble topping and it is looking great!
The crumble starts to crisp up and isn’t soggy at all as you might worry from cooking it in a slow cooker. With all the slow cooker baking I do I had no doubts in my mind!
Serving up and enjoying the delicious crumble topping covering the fruity filling.
A delicious apple and raspberry crumble dessert made in your crockpot, with an oaty crumble topping
- 160 g plain flour
- 40 g wholemeal spelt flour or use 200 g plain flour total instead
- 125 g butter
- 100 g golden caster sugar
- 70 g porridge oats
- 3 large Bramley apples mine weighed around 650 g before peeling and coring
- 150 g raspberries
- 50 g golden caster sugar
Make the crumble in the usual way; sift the flour into a bowl, rub in the butter, stir in the sugar and oats.
Prepare the fruit and place it in the slow cooker.
Tip in the sugar for the fruit and give it a stir. Spray the sides of the slow cooker bowl where the crumble will be with some cooking mist (I used Lurpak), to prevent sticking.
Finally, tip the crumble mixture over the fruit and press it down lightly.
Now switch the slow cooker on to high, place a clean tea towel under the lid to stop water dripping onto the crumble, and cook on high for 2 hours.
After two hours, place the lid ajar and cook for another 30 mins to an hour until the crumble firms up and starts to go crispy around the edges.
Serve and enjoy!
For more slow cooker puddings, here are a couple of ideas:
- Slow cooker hot cross bun and butter pudding from Munchies and Munchkins
- Slow cooker lime and coconut self-saucing pudding from me
- Slow cooker chocolate dumplings from me
- Check out my Recipe Index for many more slow cooker puds!
I am linking this recipe up with the Slow Cooked Challenge hosted by Janice from Farmersgirl Kitchen. Every month you’ll find bloggers there linking up their tasty slow cooked recipes. Do go over and have a look, I always find inspirational dishes in Janice’s linkup.
I am also linking up with Credit Crunch Munch from Fuss Free Flavours and Fab Food 4 All, hosted this month by Michelle from Utterly Scrummy Food for Families. I used up the end of a bag of porridge oats and a bag of plain flour for this recipe (hurray!) and also use the slow cooker as a cheaper means of cooking.