This has “midnight snack” written all over it. I love making it when my friends are coming over for a movie marathon night, and we know we’ll need a sweet treat after we’ve waded through the pretzels and popcorn. This Berry Crumble always hits the spot.
Ingredients
- 1 (21-ounce) can raspberry pie filling
- ½ cup quick-cooking oats
- ½ cup slivered almonds, plus more for garnish
- ⅔ cup packed light brown sugar
- ½ cup all-purpose flour
- ½ cup (1 stick) unsalted butter, cut into pieces, at room temperature
How to Make It
- Lightly spray the insert of a 6-quart slow cooker with cooking spray.
- Spread the raspberry pie filling evenly over the bottom of the slow cooker.
- In a medium bowl, combine the oats, almonds, brown sugar, and flour. Add the butter and cut it in with a pastry blender. Sprinkle the mixture evenly over the pie filling.
- Cover and cook on Low for 4 hours. The mixture will thicken and bubble when done.
- Top with additional slivered almonds and serve warm.