Slow Cooker Raspberry Oaty Crumble
A delicious raspberry crumble 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!
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