Easy and delicious, and takes around 3 hours to make, perfect for a cozy holiday gathering, this Slow Cooker Boozy Pear & Apple Crumble is prepared using pears, cooking apples, dark rum, ginger wine, and pistachios. This rich and warming Boozy Pear & Apple Crumble recipe is a dessert that can serve up to 4 people.

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Recipe Ingredients

• 1 cup (110g) cornflour
• 3 pears, peeled and thinly sliced
• 2 large cooking apples, peeled and thinly sliced
• ¼ cup (50ml) dark rum
• 1.5 tbsp (25ml) ginger wine
• 1 tbsp ground ginger
• 2 cinnamon sticks
• ¼ cup (50ml) water
• 1 tbsp runny honey
• 1 tbsp brown sugar
• ¾ cup (75g) crushed pistachios, plus extra for serving

For the Crumble Topping:

• 1 cup (75g) porridge oats
• 1 cup (125g) plain flour
• ⅓ cup (75g) brown sugar
• 1 tsp ground cinnamon
• ½ cup (125g) butter, room temperature

To Serve:

• Clotted cream or ice cream

How To Make Slow Cooker Apple and Pear Crumble

1. Prep the Fruit: In a large bowl, add 110g of cornflour. Toss half of the sliced pears and apples in the cornflour until evenly coated.
2. Start the Base: Layer all of the coated and uncoated fruit in the bottom of your slow cooker. Pour in 50ml of dark rum, 25ml of ginger wine, 1 tablespoon of ground ginger, 2 cinnamon sticks, and 50ml of water. Cover and cook on high for 2 hours to let the fruit soften and absorb the spices.
3. Make the Crumble: While the fruit cooks, mix 75g of porridge oats, 125g of plain flour, 75g of brown sugar, and 1 teaspoon of ground cinnamon in a bowl. Add 125g of butter and use your fingertips to rub it into the mixture until it forms a crumbly texture. Set it aside until the fruit is ready.
4. Sweeten the Fruit: After the 2-hour mark, open the slow cooker, give the fruit a good stir, and remove the cinnamon sticks. Stir in 1 tablespoon of runny honey and 1 tablespoon of brown sugar to enhance the sweetness and caramelization of the filling.
5. Add the Topping: Spoon the crumble mixture over the fruit, spreading it out evenly. Sprinkle 75g of crushed pistachios over the top for a nutty crunch. Close the lid and cook for an additional hour on high to let the topping crisp up.
6. Serve: Once your crumble is golden and bubbling, dish it up while still warm. Pair it with clotted cream or ice cream for extra richness, and sprinkle some extra crushed pistachios on top for added texture.

Recipe Tips

• Add a nutty twist: Swap the pistachios for chopped pecans or walnuts if you prefer a different flavor profile, but make sure to toast them first for extra crunch and flavor.
• Boost the sweetness: If your fruit isn’t sweet enough, add an extra tablespoon of brown sugar to the filling to balance the tartness, especially if you’re using less ripe apples.
• Make it gluten-free: Replace the plain flour with a gluten-free flour blend. I’ve tried it with almond flour once, and it gave the crumble a rich, nutty flavor.
• Use frozen fruit: If you don’t have fresh pears or apples, you can use frozen fruit. Just thaw and drain it first, then proceed as usual to avoid excess moisture.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Butterscotch Self Saucing Pudding
• Slow Cooker Candy Cane Fudge
• Slow Cooker Lemon Self Saucing Pudding