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Slow cooker peach crumbleTaste of Home

Multi-Cooker Tropical Peach Crumble

TOTAL TIME: Prep: 30 min. Slow-Cook: 4 hrs. Air-Fry: 4 min. YIELD: 8 servings.
I look forward to going on our beach vacation every year, but I don't always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. A side of melty ice cream is a must. —Colleen Delawder, Herndon, Virginia

Ingredients

  • 1 tablespoon butter, softened
  • 6 large ripe peaches, peeled and sliced (about 6 cups)
  • 1/4 cup all-purpose flour
  • 2 tablespoons light brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut rum, optional
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup old-fashioned oats
  • 1/4 cup butter, melted

Directions

  • 1. Grease inner pot of large multi-cooker with 1 tablespoon softened butter. Toss peaches with flour, brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in inner pot.
  • 2. Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cover with glass lid. Press slow cook function; select vegetables setting. Press timer; set to 4 hours. Start.
  • 3. Remove glass lid. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 4 minutes. Start. Cook until topping is lightly browned. Serve warm.

Nutrition Facts

0.750 cup: 237 calories, 8g fat (5g saturated fat), 19mg cholesterol, 182mg sodium, 39g carbohydrate (25g sugars, 3g fiber), 3g protein.

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