Make the crumble first; sift the flour into a bowl, rub in the butter to the consistency of medium breadcrumbs, then stir in the sugar and oats.
200 g plain flour (all-purpose flour), 125 g butter, 100 g golden caster sugar, 70 g porridge oats
Prepare the fruit and place it in the slow cooker.
3 large Bramley apples, 150 g raspberries
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 (or oil spray), to prevent sticking.
50 g golden caster sugar
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!