I love crumbles. They are so easy to make. And, with a dollop of ice cream, it's just heavenly. Here's a great dessert to bring to Thanksgiving this year in your slow cooker. It stays warm for hours and adding your favorite ice cream, will surely be the best Thanksgiving dessert ever! Here's how to make it.
1 jar of 32 oz spiced peaches (drained)
5 cups of frozen and thawed sliced peaches with juice
¾ cup packed brown sugar, divided into ½ and ¼ cups
1 ½ tablespoon cornstarch
1 ½ teaspoon vanilla extract
½ teaspoon almond extract (can be omitted)
1 cup quick rolled oats
¼ cup flour (all purpose)
¼ cup sugar
1 teaspoon cinnamon ground
¼ teaspoon salt
½ cup of cold butter cubed
Coat inside of a 5-quart slow cooker with nonstick cooking spray.
In a separate bowl, mix defrosted peaches and its juices, and spiced peaches (sliced) with no juice. Add ½ cup brown sugar, cornstarch, vanilla, and almond extract (if desired). Then add to the slow cooker.
In a separate bowl, cut the butter into cubes and using two knives cut the butter into smaller pieces.
Mix together butter, oats, flour ¼ cup brown sugar, granulated sugar, cinnamon, and salt until well mixed.
Sprinkle and add to the top of the peaches in the slow cooker.
Cover and cook on high for 1 ½ hours on high or until edges are bubbly.
Remove from the base and let cook for 30 minutes.
Service with caramel marble ice cream or gelato.
Doesn't this look delicious? It is. Try it and see.
Here's the recipe to print if you wish.
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