Crock-Pot® Slow Cooked Apple, Rhubarb, Raspberry and Crunchy Almond Crumble


1 Picture

2-4 servings
Cook Time
4 Hour (s)


500 g clocharde apples
250 g rhubarb
2 tbsp butter
80 g raspberries
100 g butter
150 g sugar
100 g almond powder
2 tbsp ground almonds
50 g flour


1. Peel the apples and rhubarb. Cut them into chunks and brown them in butter for 4 to 5 minutes in the Crock-Pot® slow cooker over gas. Cover and cook for 4 hours: on Low.
2. Mold it into individual ramekins or in an au gratin dish; let cool.
3. For the crumble: Soften the butter, add all the ingredients, mix well. Finally, layer the raspberries over the fruit and then the crumble on top.
4. Put it into the oven so that the crumble bakes and browns at the same time.


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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

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