2 (12-ounce) bags frozen mixed berries, thawed
1/2 cup dried cranberries
1/3 cup cranberry juice cocktail
1/4 cup quick cooking tapioca (recommended: Minute)
1/2 teaspoon ground cinnamon
1 cup sugar
1/2 cup baking mix
3/4 cup whole-grain cereal
1 cup almond biscotti (about 4 to 5 cookies), crushed
2 tablespoons butter, melted
Serving suggestions: vanilla ice cream or whipped topping
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.
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