I hope y’all have enjoyed the first few recipes in this month’s 31 Days of Slow Cooker Recipes series. This is the first new recipe that I’m sharing in the series…and I can’t wait to share the other new ones with you in the coming days and weeks!
This Pear Blueberry Crumble recipe is adapted for the slow cooker from a similar recipe in my One Dish Dinners Cookbook. I modified the ingredients slightly to fit into the slow cooker, and of course, updated the directions for the slow cooker. Please note that this recipe only takes 4 hours in the slow cooker, and can be kept on the warm setting for a couple more hours.
I made this yesterday, slipping it into the slow cooker right after lunch…and right before we headed out for an afternoon at the pool. We had some leftovers for dinner and this crumble dessert was a perfect way to end the meal. Everyone left the table with a fully and happy belly! The kids snuck in a quick movie before crashing into bed…exhausted from an afternoon of fun in the sun and the pool!
A quick note about the cardamom. I happened to have some on hand and I love the flavor that I gave to this Orange Blueberry Crostada…so I added a pinchful. Totally optional…and PLEASE don’t buy it just for this recipe! 🙂
Also, I hope you have a safe (and delicious!!!) weekend celebrating our country’s Independence Day! {cue the fireworks}
Gluten Free Substitutions
- A simple 1-for-1 swap of the quick cooking oats with GF Certified Oats & the flour with GF Baking Mix.
Dairy Free Substitution
- Use a dairy-free margarine. We like the dairy-free/soy-free Earth’s Balance margarine.
P.S. I may or may not have eaten the little that was leftover for breakfast this morning. So if you wanted to make this as a breakfast…it would totally work to cook it overnight in the slow cooker…as long as you started it late, right before you go to bed.
Slow Cooker Pear Blueberry Crumble
Adapted from Apple-Berry Crumble in my One Dish Dinners Cookbook
Yield – 4 to 6 servings
Preparation Time – 10 minutes
Cooking Time – 4 hours in slow cooker
Ingredients
- 3 Anjou pears, peeled, cored and chopped
- 1 pint blueberries
- about 1 Tbsp lemon juice, sprinkled
- 1 tsp cinnamon
- 1/2 tsp ginger
- Dash of cardamom, optional
- 1 1/2 cup quick oats (substitute with certified GF oats)
- 1/2 cup flour (substitute with GF Flour mix)
- 1/4 cup sugar
- 1/3 cup butter (substitute with dairy-free margarine)
- Optional: ice cream or whipped cream topping
Directions
- Spray slow cooker generously with non-stick cooking spray.
- Toss together the chopped pears and blueberries in the base of the slow cooker and sprinkle with a little lemon juice. Add the cinnamon, ginger and (if you have it on hand) a pinchful of cardamom.
- In a small mixing bowl, combine the oats, flour, sugar. Cut in the butter using a pastry blender or two knives.
- Spread the topping evenly over the blueberries and pears in the base of the slow cooker.
- Set on low and cook for 4 hours.
- Serve Pear Blueberry Crumble as is, or with ice cream or whipped cream.
I’m all about the slow cooker these days. It’s so hot! Can I just use all berries since apples and pears are out of season? Thanks!
Do you think I could make this with reg old fashioned oats? Also, I just have almond meal and coconut flour on hand, but have not had much experience with them, would they sub well for the flour? Thanks so much! It looks so yummy I just want to make it right away:)
If I don’t want to wait 4 hours for breakfast, how could I cook this in my oven? I have a large cast iron dutch oven and I am thinking it would do well in that. How long and what temperature?
Thanks in advance!