- Level: Easy
- Total: 5 hr 8 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 4 hr 18 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 297
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 47 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 92 mg
- Level: Easy
- Total: 5 hr 8 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 4 hr 18 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 297
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 47 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 92 mg
Ingredients
For crumble topping:
Directions
- Combine mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon, and sugar in bottom of a 4 or 5-quart slow cooker. Stir thoroughly.
- Cover and cook on high setting for 2 to 4 hours.
- For crumble topping:
- Preheat oven to 350 degrees F, 30 minutes before serving, Line a baking sheet with aluminum foil and set aside.
- In a medium bowl, combine crumble topping ingredients. Spread out on prepared baking sheet and bake for 12 to 18 minutes or until crisp and golden brown.
- Sprinkle crumble topping over warm berry mixture.
- Serve with vanilla ice cream or with whipped topping, if desired.
My Private Notes
Show:
Semi-Homemade Cooking
Episode:
Berry Time
