Desserts
Fruit Crisp (for the Multicooker)
Makes 10 servings
Fruit Crisp (for the Multicooker)
Makes 10 servings
No need to turn on your oven to enjoy the taste of homemade pie.
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
carb. 54g
pro. 3g
fat 14g
sat. fat 9g
chol. 36mg
sod. 118mg
calc. 10mg
fiber 4g
Ingredients
- Crumb Topping:
- 1cup unbleached, all-purpose flour
- 1cup rolled oats
- 2⁄3cup packed light brown sugar
- ¼teaspoon ground nutmeg
- ¼teaspoon kosher salt
- 12tablespoons unsalted butter
- Filling:
- 3Bosc pears, peeled, cored and cut into ½-inch chunks
- 3peaches, cut into ½-inch chunks
- 6small plums, cut into ½-inch chunks
- 1cinnamon stick
- ½cup granulated sugar
- ¼cup tapioca starch
- 1teaspoon pure vanilla extract
- ½teaspoon ground ginger
- ¼teaspoon orange zest
- ¼ teaspoon kosher salt
- ¼teaspoon ground nutmeg
Preparation
- 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.
