RASPBERRY PEACH CRISP FOR THE SLOW COOKER

INGREDIENTS:

Raspberry Peach filling

3 cups peaches, sliced and peeled

1 teaspoon cinnamon

½  teaspoon nutmeg, optional

¾ teaspoon apple pie spice

1 teaspoon lemon juice

½ teaspoon almond extract

1 teaspoon powdered vanilla

 ½ cup sugar

7 tablespoons flour (or THICK GEL – a modified cornstarch product)

6 oz. raspberries

Streusel/Crisp Topping

1 cup quick cook steel cut oat flour (steal cut oats put through a food chopper)

2 cups quick cook steel cut oats

1 teaspoon apple pie spice

 ¼ cup brown sugar

¼ cup white sugar

½ teaspoon vanilla powder

¼ teaspoon almond extract

½ cup butter, cubed

½ cup chopped pecans (optional)

DIRECTIONS:

Line a slow cooker  with a Reynolds’s crock pot liner.  Prepare peaches by washing , peeling and slicing them into thin slices. Wash and drain raspberries. Place peaches in a medium mixing bowl. Add seasonings, lemon juice, sugar, almond extract, and THICK GEL and mix together. Add raspberries and gently stir. Pour into lined slow cooker.

In a large bowl, add the oat flour oats, sugar, almond extract,  brown sugar, apple pie spice and brown sugar. With a pastry fork, cut in the butter until it resembles coarse crumbs.  Stir in the pecans. .  Pour the streusel over the raspberry peach mixture.  Cook on High 2 hours or on Low for 4 hours.  For the last hour of cooking remove the lid partially so that the crisp will get crisp.  Serve with whipping cream or vanilla ice cream.

Ingrdients

Peaches

All Mixed

In Slow Cooker

Cooking

Crispy and Ready

YUM!