Slow cooker apple and berry crumble

Looking to get a little more use out of your slow cooker than making the same old stews and casseroles? We've teamed up with Lidl and Michelin-starred chef Kevin Love to try a recipe that's a little more surprising - a delicious apple and berry crumble, tried and tested by Mumsnet blogger Lisa of Hollybobbs

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Slow cooker crumble


Serves 4-6
  • 100ml dry cider
  • 75ml fresh cloudy or unsweetened apple juice (warmed)
  • 1 pack/7g belbake dried yeast
  • 50g golden demerara sugar
  • 50g butter
  • 4 granny/Braeburn apples, peeled, cored and quartered
  • 150g frozen mixed berries
  • 1 lemon juice and zest
  • 80g sultanas
  • splash brandy (optional)
  • 2 earl grey tea bags

  • 45g caster sugar 

  • 1g ground cinnamon

  • 45g plain flour

  • 45g butter

  • 40g hazelnuts finely chopped

  • 45g ground almonds

  • 45g demerara sugar

  • 1 pinch of salt 

    To serve

  • vanilla ice cream or creme fraiche


1. For the crumble, preheat oven to 160c, mix all the ingredients together and bake in the oven for 20 minutes until golden and crisp, stirring halfway through. Turn oven off and leave to cool inside the oven.

(this can be done in advance and kept in an airtight container)

2. Preheat the slow cooker to its highest setting. Mix the cider, apple juice, yeast, sultanas and tea bags together and leave to infuse for at least 20 minutes.

3. Add the sugar and butter to the slow cooker, when melted whisk to combine, place the apples in the slow cooker and cover in the sugar and butter mix, then move to one side, add the frozen berries on the other side.

4. Remove the teabags from the liquid and squeeze them out to get all of the flavour, pour the liquid over the apples in the slow cooker and add a splash of brandy, cook with the lid slightly ajar for 3 hours. 

5. When finished, gently mix the berries into the apple and taste, add lemon juice if needed to balance the sweetness.

6. Transfer to a serving dish or dishes then sprinkle a very thin layer of the crumble mix over the fruits and allow to cool for 5 minutes

7. Spoon over the rest of the crunchy crumble and grate over some lemon zest. Serve with ice cream or creme fraiche.

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Last updated: almost 3 years ago