Ingredients for Berry Maple Crumble In The Crock Pot
- 1 1/4 cups all-purpose flour
- Walnuts
- 1/2 cup packed brown sugar
- 6 tbsp cold unsalted butter
- 12 oz fresh blueberries
- 12 oz fresh raspberries
- 1/2 cup maple syrup
- Cornstarch
- 1 tbsp lemon juice
- Whipped Cream (optional)
- 1 tsp vanilla extract
- 1/2 cup rolled oats
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Vanilla ice cream (optional)
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How to Make Berry Maple Crumble In The Crock Pot
- Combine 12 oz fresh raspberries, 12 oz fresh blueberries, 1/2 cup maple syrup, 1/4 cup all-purpose flour, 1 tbsp lemon juice, and 1 tsp vanilla extract in your slow cooker.
- In a separate bowl, mix together 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, 6 tbsp cold unsalted butter (cut into small pieces).
- Crumble the butter mixture evenly over the berry filling in the slow cooker.
- Cover and cook on low for 4-5 hours, or until the berries are bubbly and the topping is golden brown and crisp. (Cooking time may vary depending on your slow cooker.)
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
223g
Fat
51g
Carbs
27g
