Cranberry Pear Brown Betty

• 2 cups (500 ml) dry whole wheat bread crumbs (see tips)
• 2 tbsp (25 ml) butter, melted, or extra virgin olive oil
• 6 pears, peeled, cored and sliced
• 1 cup (250 ml) fresh or frozen cranberries
• 2 tbsp (25 ml) stevia extract (see Notes)
• 1 tbsp (15 ml) freshly squeezed lemon juice
• 1/2 cup (125 ml) cranberry juice
• Greased slow cooker stoneware

1. In a bowl, combine bread crumbs and butter.
2. Set aside.
3. In a separate bowl, combine pears, cranberries, stevia and lemon juice.
4. Spread one-third of the bread crumb mixture in prepared stoneware.
5. Layer half the pear mixture over top.
6. Repeat.
7. Finish with a layer of crumbs and pour cranberry juice over top.
8. Cover and cook on High for 4 hours, until fruit is tender and mixture is hot and bubbly.

whole wheat bread crumbs, butter, cranberries, stevia, freshly squeezed lemon juice, cranberry juice, slow cooker stoneware

Taken from www.cookstr.com/recipes/cranberry-pear-brown-betty-2 (may not work)