Fruit Crisp (for the Multicooker)

Crumb Topping:

1          cup unbleached, all-purpose flour

1          cup rolled oats

2⁄3          cup packed light brown sugar

¼         teaspoon ground nutmeg

¼         teaspoon kosher salt

12        tablespoons unsalted butter

Filling:

3          Bosc pears, peeled, cored and cut into ½-inch chunks

3          peaches, cut into ½-inch chunks

6          small plums, cut into ½-inch chunks

1          cinnamon stick

½         cup granulated sugar

¼         cup tapioca starch

1          teaspoon pure vanilla extract

½         teaspoon ground ginger

¼         teaspoon orange zest

¼         teaspoon kosher salt

¼         teaspoon ground nutmeg

Nutritional information per serving:
Calories 344 (36% from fat) • carb. 54g • pro. 3g
• fat 14g • sat. fat 9g • chol. 36mg • sod. 118mg
• calc. 10mg • fiber 4g

1.  Combine all crumb topping ingredients except the butter in a medium bowl and set aside.

2.  Add the butter to the cooking pot of the Multicooker set to Brown/Sauté at 350˚F. When the butter is hot and foamy, add the crumb topping ingredients and cook, stirring frequently, until toasted and dark golden brown, about 12 to 15 minutes.

3.  Remove crumb topping to a baking sheet lined with parchment paper and set aside to cool completely. Carefully wipe out the cooking pot and return to unit.

4.  Gently toss together all remaining ingredients in the cooking pot. Cover and set to Slow Cook on High for 3½ hours. (Start checking fruit at 3 hours to be sure it is not getting mushy.)

5.  Once fruit is tender and juices have become a shiny, glaze-like sauce, top evenly all over with crumb coating. Serve immediately or switch to Keep Warm and keep uncovered until serving.

6.  Serve with freshly whipped cream and ice cream.