Mixed Berry Crumble

Serves 8
Recipe By: Sandra Lee

2 bags mixed berries frozen -- thawed (12-ounce each)
1/2 cup dried cranberries
1/3 cup cranberry juice cocktail
1/4 cup quick cooking tapioca (recommended: Minute)
1/2 teaspoons ground cinnamon
1 cup sugar
For crumble topping:
1/2 cup baking mix
3/4 cup whole-grain cereal
1 cup almond biscotti (about 4 to 5 cookies) -- crushed
2 tablespoons butter -- melted

Serving suggestions: vanilla ice cream or whipped topping

Combine mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon,
and sugar in bottom of a 4 or 5-quart slow cooker. Stir thoroughly. Cover and
cook on high setting for 2 to 4 hours. For crumble topping: Preheat oven to
350 degrees F, 30 minutes before serving, Line a baking sheet with aluminum
foil and set aside. In a medium bowl, combine crumble topping ingredients.
Spread out on prepared baking sheet and bake for 12 to 18 minutes or until
crisp and golden brown. Sprinkle crumble topping over warm berry mixture.
Serve with vanilla ice cream or with whipped topping. , if desired.

Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 4 hours 18 minutes
Yield: 8 servings


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