slow cooker pear and cranberry crisp

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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

yield 6 -8
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker pear and cranberry crisp

  • 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

  • 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.
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