Slow-Cooker Pear & Cranberry Crisp

260 10 servings, 1/2 cup (125 mL) each
Recipe By
Reviews
Prep Time
20
min.
Total Time
4
hr.
20
min.
Servings

10 servings, 1/2 cup (125 mL) each

Your slow cooker can be used for more than just chili and stew - it’s also perfect for making sweet treats like our Slow-Cooker Pear & Cranberry Crisp. Your favourite fall fruit crisp just got a lot easier to make!

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What You Need

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Make It

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  • Mix dry pudding mix, 1/4 cup sugar and cinnamon until blended. Toss fruit with 1/4 cup margarine in large bowl. Add pudding mixture; mix lightly. Spoon into slow cooker; cover with lid. Cook on LOW 3 to 4 hours.
  • Meanwhile, combine crushed wafers, nuts, remaining sugar and margarine in shallow microwaveable dish. Microwave on HIGH 1 min.; stir. Microwave 1-1/2 to 2 min. or until golden brown, stirring every 30 sec. Cool.
  • Sprinkle dessert with crumb mixture just before serving.

Special Extra

Top each serving with a dollop of thawed Cool Whip Whipped Topping.

Important Note

For best results, do not cook this dessert on the HIGH heat setting since it tends to break the fruit down too quickly resulting in fruit with a mushy texture.

Purchasing Pears

Bartlett pears work well in this recipe. Look for pears with a fragrant aroma and skins that are free of cuts and bruises. A ripe pear is one that feels slightly firm, but gives a bit to pressure at the stem end.

Servings

  • 10 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 10 servings, 1/2 cup (125 mL) each
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 250mg
Carbohydrate 51g
Dietary fibre 7g
Sugars 37g
Protein 2g
   
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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