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Raspberry crumble in slow cooker pot.
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5 from 2 votes

Slow Cooker Raspberry Crumble

A delicious raspberry crumble made in your crockpot, with an oaty crumble topping
Course Dessert
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6
Calories 474kcal

Ingredients

Instructions

  • 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!

Nutrition

Calories: 474kcal | Carbohydrates: 73g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 151mg | Potassium: 205mg | Fiber: 6g | Sugar: 35g | Vitamin A: 570IU | Vitamin C: 10.7mg | Calcium: 27mg | Iron: 2.3mg