• 12 oz. berries, mixed, frozen
  • 1/2 c. dried cranberries
  • 1/3 c. cranberry juice cocktail
  • 1/4 c. quick cooking tapioca
  • 1/2 tsp. cinnamon
  • 1 c. sugar
  • For Crumble Topping:
  • 1 c. baking mix
  • 3/4 c. Kashi cereal
  • 1 c. biscotti, almond, crushed (about 5 biscotti cookies)
  • 2 T. butter, melted

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Love Slow Cooker Mixed Berry Crumble, as it is full of all the flavor and sweetness your would expect in such a decadent dessert.

  1. Stir together mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon, and sugar in a 4 or 5 quart slow cooker.
  2. Cover. Cook on for 2 to 4 hours on high or until fruit is tender.

FOR CRUMBLE TOPPING:

  1. Preheat oven to 350 F. Line a baking sheet with aluminum foil.
  2. Combine all crumble top ingredients in a bowl.
  3. Spread on prepared baking sheet and bake for 12 to 18 minutes or until crisp and golden.

To serve, spoon up cooked berries and sprinkle with crumble topping.

Optional: Serve warm with a scoop of ice cream or whipped topping! Hubby sometimes likes some half and half or milk.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Mixed Berry Crumble - Nutrition

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