Slow Cooker Blackberry Crumble

Blackberry crumble in a black slow cooker pot.

5 from 3 votes

Slow Cooker Blackberry Crumble

An easy slow cooker blackberry crumble recipe where the filling and oaty crumble topping are cooked together in your slow cooker. Serve warm with custard, cream or ice cream for the perfect winter dessert.

Course Dessert

Cuisine American, British

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 372kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

For the fruit filling:

300 g blackberries
550 g cooking apples Bramley or similar, peeled and cored
75 g caster sugar (superfine sugar)

For the crumble:

200 g plain (all-purpose) flour
125 g butter
100 g caster sugar (superfine sugar)
70 g oats

UK Measurements - US Measurements

Instructions

Peel, core and slice the apple, wash the blackberries. Put them in the slow cooker pot. Add the sugar and stir.
300 g blackberries, 550 g cooking apples, 75 g caster sugar (superfine sugar)
Cut the butter into cubes, rub it into the flour.
125 g butter, 200 g plain (all-purpose) flour
Add the caster sugar and oats, and stir them into the crumble mixture.
100 g caster sugar (superfine sugar), 70 g oats
Once ready, the crumble mixture should have the texture of medium breadcrumbs.
Pour the crumble mixture evenly over the blackberry and apple in the slow cooker pot.
Put a tea towel under the lid (fold up the sides) and cook on high for 2.5 to 3 hours. For the last hour, remove the lid (this helps to crisp the top).
Hint: apply a little vegetable oil around the edges of the pot to prevent sticking, before cooking. I like to use this silicone pastry brush which is so easy to wash up.

Notes

Equipment

weighing scales
chopping board
mixing bowl
slow cooker (see notes below)

Make this recipe using a 3.5 litre oval slow cooker for best results.

If you use a larger slow cooker e.g. 5.7 or 6.5 litre, then the crumble will not be very deep at all due to the larger size of the bowl, and could burn unless you double the quantities.

Also watch out if you have a slow cooker with a metal bowl (sear and stew type) as these can cook food much quicker than the ones with a ceramic bowl. Keep an eye out regularly for burning in this case.

Storage

Transfer any leftover crumble to another dish, then cover and allow to cool, and refrigerate. It will keep in the fridge for 2-3 days.

You can freeze the leftover crumble. Put it in a freezer safe air-tight container and freeze for 3 months.

Nutrition