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.

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Slow Cooker Pear Blueberry Crumble

An easy dessert (or breakfast too), made in the slow cooker!

Prep Time10 minutes

Cook Time4 hours

Servings - 4 servings

Ingredients 

1x2x3x

• 3 Anjou pears peeled, cored and chopped
• 1 ping blueberries
• 1 Tbsp lemon juice, sprinkled
• 1 tsp cinnamon
• 1/2 tsp ginger
• Dash of cardamom, optional
• 1 1/2 cup quick oats
• 1/2 cup flour
• 1/4 cup sugar
• 1/3 cup butter
• for dessert: ice cream or whipped cream topping

Instructions

• 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.

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