If you don’t mind missing some of your dishes for a while, you can freeze individual portions right in ramekins, then pop them into the slow cooker on serving day. This ensures a better presentation when you want your desserts to impress. And if impressing is the goal, top this crumble with fresh blueberries, chopped almonds, and some fresh mint.
- Yield: 4 Servings
- 16 ounces frozen blueberries
- 1 cup quick oats
- ½ cup pecan pieces
- ½ cup almond meal
- ½ teaspoon salt
- ¼ cup honey
- 5 tablespoons unsalted butter, softened
- Combine the oats, pecans, and almond meal in a large bowl. Add the honey and butter and mix with a fork to create a crumbly texture. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the crumble mixture. Next, add the blueberries to the bag. (When you pour the mixture out, the berries will be on the bottom of the slow cooker and the crumble on the top.) Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- On serving day, pour the contents of the freezer bag into the slow cooker so that they’re spread over the bottom. (It doesn’t have to be layered perfectly some mixing is fine.) Cover the slow cooker and cook on low for 3–5 hours.