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