Orchard Crumble

• 3 firm bartlett pears, peeled, cored, and thickly sliced
• 2 large tart cooking apples, peeled, cored, and sliced
• 1 12 cups fresh cranberries
• 12 teaspoon ground cinnamon
• 12 cup sugar
• 2 tablespoons cornstarch
• 1 cup all-purpose flour
• 12 cup quick-cooking rolled oats
• 1 cup firmly packed light brown sugar
• 12 teaspoon ground cinnamon
• 12 cup cold unsalted butter, cut into pieces

1. Coat slow cooker with butter-flavored cooking spray or grease with butter.
2. Make the fruit mixture: put the fruit in the cooker; sprinkle with cinnamon, sugar, and cornstarch; toss to coat the fruit.
3. Cover and cook on HIGH for 30 minutes.
4. Make the topping: in a food processor, combine the flour, rolled oats, brown sugar, and cinnamon; add in butter and pulse to make coarse crumbs.
5. After the 30 minutes, spread the topping evenly over the fruit, leaving a 1/2-inch border without topping to prevent burning.
6. Cover, decrease heat to LOW, and cook 2 1/2 to 3 1/2 hours until the fruit is tender.
7. Test by sticking a knife into the center of the crumble, when it passes through the fruit with little resistance, the crumble is done.
8. Uncover and let cool for 10 minutes before serving; serve with ice cream or whipped cream if desired.

bartlett pears, cooking apples, fresh cranberries, ground cinnamon, sugar, cornstarch, flour, oats, brown sugar, ground cinnamon, cold unsalted butter

Taken from www.food.com/recipe/orchard-crumble-186205 (may not work)