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Winter Fruit Crisp
Cooking spray
150g mixed dried fruits e.g. apricots, plums, sultanas etc
1 large Golden Delicious apple, peeled, cored and cut
into ½ cm squares
2 pears, peeled, cored and cut into 1/2 cm squares
100g dried cranberries
1 cinnamon stick
Zest 1 orange
50g sugar
1 tsp chopped crystallized ginger or pinch ground ginger
¼ tsp freshly grated nutmeg
½ tbsp dark rum or brandy
1-2 drops vanilla extract
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Lightly coat the interior of the ceramic pot with cooking spray.
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Cut any large pieces of dried fruit into ½ cm pieces and place in the prepared ceramic pot. Add the apple,
pears and cranberries and stir gently. Add the cinnamon, orange zest, sugar, ginger, nutmeg, rum and vanilla
and stir gently to combine.
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Place the flour, oats, brown sugar and nutmeg in a medium bowl and stir. Add the butter and rub together
using your finger tips until the mixture resembles large crumbs.
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Sprinkle this crumb topping over the fruit patting it down lightly.
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Cover and cook on ‘Low’ for 4 hours. When cooked and the Slow Cooker automatically switches to ‘Warm’,
the fruits will be tender and bubbling and topping will be lightly browned.
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Serve warm with cream or ice-cream.
Crumb topping:
75g plain flour
50g rolled oats
75g brown sugar
Pinch freshly grated nutmeg
75g unsalted butter, softened
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