Recipes :: Slow Cooker Blueberry Butter

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FAVOURITE FRUIT CRUMBLE
From SIMIPLY DIVINE

We usually call them “cobblers” in America, but here Lisa shares her recipe for a good British “crumble” (she also brought over the extra “u” in “favourite”!) This is such a versatile recipe:  if you don’t have pears or cherries, feel free to substitute peaches, apples, or mixed berries. You can also customize the crumble by adding nuts, sunflower seeds, or even a crunchy breakfast cereal. 

MAKES 8 SERVINGS

Three 15-ounce cans pear halves in pear juice
1 1/2 cups pitted Bing cherries or drained, canned pitted black cherries
1 1/2 cups granola or old-fashioned (rolled) oats
1 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, cut into tablespoons, at room temperature
Crème fraîche, whipped cream, or vanilla ice cream, for serving

1. Position a rack in the center of the oven and preheat to 350°F.
2. Drain the pears, reserving 1/4 cup of the juice. Slice the pears into wedges. Transfer to a 9 x 13-inch baking dish. Stir in the cherries. Add the reserved fruit juice.
3. Stir the granola, brown sugar, flour, and cinnamon together in a large bowl. Add the butter and work together with your fingertips until the mixture forms a dough, cutting in one tablespoon at a time. Crumble over the fruit.
4. Bake until the fruit juices are bubbling and the topping is crisp and lightly browned around the edges, about 35 minutes. Let cool for 15 minutes. Spoon into bowls, top with crème fraîche, whipped cream, or ice cream, and serve warm.

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