Berry Maple Crumble In The Crock Pot Recipes

Steps:

• Combine flour, walnuts and brown sugar in a bowl.
• Cut in the butter using a pastry blender or a food processor, working the mixture until it's the size of small peas.
• Combine the berries, maple syrup, cornstarch and lemon juice in the slow cooker stoneware.
• Toss to mix and coat well.
• Sprinkle the prepared topping over the berries.
• Cover and cook on High for 3-4 hours or on Low for 6-8 hours, or until juices bubble and fruit is tender.
• Serve warm with your topping of choice.

Steps:

• Remove crockery pot from heating element and turn on the heat to high to preheat the unit for 15 minutes.
• In large mixing bowl, combine all ingredients except pie crust and stir until well mixed.
• Roll pie crust into a circle slightly larger than crockery pot (size of circle will vary depending on your crock pot) and place crust into bottom of the pot; the crust should come up the sides of the pot about 1 inch and can be folded down to make a thicker crust"lip" if desired.
• Spread apples and berries evenly over crust.
• In small bowl, blend topping ingredients then sprinkle the mixture evenly over the fruit.
• Place crockery pot into the preheated base.
• Cover with the lid and cook on high for 1- 1/2 hours or until apples are tender.
• Length of time depends on your crock pot, but leave the lid on the unit for at least 1 hour without removing it even once!
• This is important to keep the moist heat in the crock pot.
• Serve warm with ice cream and a dash of cinnamon.
• If you prefer a brown crust, cook the unfilled crust in the crock pot for 15 minutes before adding the fruit filling and topping.

Steps:

• Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray., Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt.

Steps:

• Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
• Sprinkle cornstarch on top and mix gently.
• Pour cake mix on top of the berries and spread out so it covers the berries.
• Place pieces of butter on top of the cake mix and cover.
• Cook on high for 2½ to 3 hours, until the cake is fully cooked.
• Serve topped with ice cream
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Steps:

• Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top., Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
• Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
• Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
• Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

Steps:

• Mix the jam and citrus juice together in a bowl. Stir in the berries. Divide half the berries between 4 glasses or small bowls. Top with the custard, the rest of the berries and finally the cream. Crumble over the biscuits and serve.