recipe and picture from here, adapted from here
This recipe smells so good as it's in the slow cooker.
The topping was not quite as crisp as using the oven,
but the convenience was nice.
I haven't tried the pear recipe below yet,
but love cardamom and look forward to tasting it.
It's from our pear supplier.
Happy Autumn!
Slow Cooker Peach Crisp
1 c. old fashioned rolled oats
1 c. all-purpose flour
3/4 c. brown sugar
1/2 c. chopped nuts (optional)
1 t. ground cinnamon
1/2 t. salt
1/2 c. (1 stick) cold butter, diced, plus more for greasing slow cooker
6 very large ripe peaches, peeled, pitted and sliced (can use 10-12 smaller peaches)
1 T. cornstarch
2 t. vanilla extract
1/2 t. almond extract
Vanilla ice cream or whipped cream, for serving
Combine oats, flour, brown sugar, nuts (if using), cinnamon, and salt in a large bowl. Add the diced butter and cut into the dry ingredients with your hands or a pastry cutter until a crumbly, leaving a few remaining pea-sized pieces of butter.
Butter the bottom and sides of a 3-quart cooker. Place sliced peaches in the bottom and sprinkle with the cornstarch and add the extracts. Stir to combine making sure all of the cornstarch is dissolved. Top evenly with the crumbly mixture.
Set slow cooker to LOW for 3 to 3 1/2 hours or HIGH for 1 1/2 hours. When lifting the lid off the slow cooker, be careful not to let any water from the lid drip down onto the crisp or it can get soggy.
Spoon into bowls and serve warm topped with whipped cream or ice cream
Yields 4-6 servings.
Bosc Pear Cardamom Crisp
Filling:
8-10 medium bosc pears, peeled and chopped
3 T. lemon juice or 1 lemon juiced
1/4 c. sugar
2 T. cornstarch
1/4 t. cinnamon
Topping:
1/2 c. flour
1/2 c. rolled oats
1/2 c. dark brown sugar
1/2 t. ground cardamom
1/2 t. ground ginger
Pinch of salt
8 T. butter
1. Preheat oven to 350F. Put pears in large bowl. Add the remaining filling ingredients. Gently stir. Add pears into 6 8-oz jars leaving 1/4 headspace.
2. In a separate bowl, stir together dry ingredients. Add butter and use fork to blend until crumbly.
3. Spoon topping over pears to cover. Bake 25 to 30 minutes until pears are cooked through and the topping is light brownEnjoy!!
PS--You can freeze this crisp filling for a quick easy treat throughout the winter. Thaw and just add the Topping! (Dee note: I freeze Rhubarb Crisp after it's baked, topping and all, so I think it would work for this one.)
by Dee, wife of Barbara's son Scott
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