Taste of Home
Slow-Cooker Peach Crumble
TOTAL TIME: Prep: 20 min. Cook: 3 hours
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. Melty ice cream is a must. —Colleen Delawder, Herndon, Virginia
Ingredients
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1 tablespoon butter, softened
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6 large ripe peaches, peeled and sliced (about 6 cups)
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2 tablespoons light brown sugar
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1 tablespoon lemon juice
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1 tablespoon vanilla extract
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2 tablespoons coconut rum, optional
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TOPPING:
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1 cup all-purpose flour
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3/4 cup packed light brown sugar
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1-1/2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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1 cup old-fashioned oats
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6 tablespoons cold butter, cubed
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Whipped cream, optional
Directions
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1.
Grease a 6-qt. oval slow cooker with 1 tablespoon softened butter. Toss peaches with brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in slow cooker.
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2.
Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cook, covered, on low until peaches are tender, 3-4 hours. If desired, serve with whipped cream.
Nutrition Facts
3/4 cup: 339 calories, 11g fat (7g saturated fat), 27mg cholesterol, 293mg sodium, 57g carbohydrate (36g sugars, 4g fiber), 4g protein.
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