SLOW COOKER PEAR AND CRANBERRY CRISP

1
Ellen Bales

By
@Starwriter

This dessert looks so good I could just about eat the picture! The pears and the cranberries are plentiful this time of year. One word of caution: do NOT use the high setting on your slow cooker for this. It will cause the fruit to break down and become mushy. Slow and easy does it!
Recipe & photo: kraftfoods.com

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-8
Prep:
20 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 1 pkg
    (3.4 oz.) vanilla flavor instant pudding
  • 1/2 c
    sugar, divided
  • 1 tsp
    ground cinnamon
  • 10
    fresh pears, peeled, cut into 3/4-inch thick slices
  • 1 c
    fresh or frozen cranberries
  • 6 Tbsp
    butter, melted, divided
  • 12
    vanilla wafers, coarsely crushed
  • 1/4 c
    sliced almonds

How to Make SLOW COOKER PEAR AND CRANBERRY CRISP

Step-by-Step

  1. In a small bowl, mix dry pudding mix, 1/4 cup of the sugar, and cinnamon until well blended. Mix the fruit in a large bowl with 1/4 cup of the melted butter. Add the pudding mixture and mix lightly.
  2. Spoon into the slow cooker; cover with lid. Cook on LOW for 3 to 4 hours.
  3. While the mixture is cooking, combine the crushed wafers, nuts, remaining sugar and butter in a shallow microwaveable dish. Microwave on HIGH for 1 minute; stir. Microwave another 1-1/2 to 2 minutes or until golden brown, stirring every 30 seconds. Cool.
  4. Just before serving, sprinkle the dessert with crumb mixture. Top each serving with whipped topping, if desired--or vanilla ice cream!
  5. NOTE: do NOT cook on the HIGH setting of the slow cooker. This will cause the fruit to break down and become mushy.

Printable Recipe Card

About SLOW COOKER PEAR AND CRANBERRY CRISP

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids
Hashtags: #almonds #autumn



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