I’ve been experimenting with overnight breakfast recipes, and this one is a winner. Crockpot Crumble is like a fruit crisp, and you can use just about any fruit in it you like. I’ve made Apple Peanut Crumble in the crockpot (recipe here) and various fruit crisps in the oven, but this time the only fruits I had on hand were home-canned blueberries and fresh rhubarb from the garden, which turned out to be a great combo!
If a crockpot recipe takes less than 8 hours to cook, you’ll have to either stay up late or get up in the middle of the night to turn your crockpot on in order for the food to be ready when you get up for breakfast. However if you have an outlet timer, you can set it before you go to bed and it will turn the crockpot on while you sleep. Cool, eh?! (Of course, do this at your own risk if you’re using perishable items in your recipe.)
Overnight Crockpot Crumble
4-5 cups fruit (peeled, chopped, sliced, whatever)
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking dry oats
1/2 tsp. cinnamon
1/3 cup butter, softened
Lightly grease the inside of the crockpot. Put fruit in crockpot. In a separate bowl, combine remaining ingredients with a fork, pastry blender, or food processor until it forms course crumbs. Evenly pour crumb mixture over fruit. Cook on LOW for about 4 hours. Enjoy served warm or cold, as breakfast or dessert, with or without whipped cream or ice cream.