I love fresh fruit and enjoy using them in the summer. About this time of the year, I can tell my enthusiasm is going away a little for the fresh fruit and I start thinking about fall.
Today, I saw this recipe and it is great for any time of the year. I like it because you can fix it and forget it and it is great with a scoop of sugar free vanilla ice cream.
Sugar Free Crockpot Cherry Crisp
1 can (21 oz) sugar free cherry pie filling
2/3 cup of brown sugar or the equivalent in a brown sugar substitute such as Splenda (I have made my own brown sugar substitute and in this recipe I would use 1/3 cup of brown sugar and 1/3 cup of regular granulated Splenda)
1/2 cup of quick-cooking oaks
1/2 cup of all purpose flour
1/2 teaspoon of vanilla and 1/2 teaspoon of almond flavoring
1/3 cup of butter, softened.
Lightly butter a 3 and 1/2 quart slow cooker/crock pot ( I did not have a 3 and 1/2 quart slow cooker pot so I went smaller and used a 2 quart slow cooker pot and it worked fine.. Place cherry pie filling in the slow cooker/Crock Pot. Combine dry ingredients with vanilla and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.
I enjoy making this at Christmas because of the red color. Super easy!