WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, June 23, 2014

BLUEBERRY CRISP

  • 16 oz frozen blueberries
  • 1 cup quick oats
  • 1/2 cup pecan pieces
  • 1/2 cup almond meal*
  • 1/2 tsp. salt
  • 1/4 cup honey
  • 5 Tbs. butter, softened
  1. Spray the inside of the crock with cooking spray.
  2. Place blueberries in the bottom of the crock (no need to thaw).
  3. Stir together oats, pecans, almond meal.
  4. Add honey and softened butter, using a fork to make crumbles.
  5. Loosely crumble the topping over the blueberries.
  6. Cover and cook on low 3-5 hours.
*Use whole wheat flour or oats that are ground fine if you don't have almond meal.


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