- Stir berries with apples in slow-cooker insert. Smooth out into an even layer.
- Break bread into pieces and place in a food processor. Pulse until small crumbs form. They should measure 2 cups. In a large bowl, stir bread crumbs with sugar, cinnamon, ginger, salt and butter until combined. Sprinkle crumb mixture evenly over berry mixture.
- Place a clean tea towel, folded in half, between the pot and the lid of the slow cooker to absorb moisture. Cover and cook on high until fruit is hot, about 1 1/2 hours. Serve warm with ice cream.
The peel on the apples contains natural pectin, which helps thicken this dessert.
Protein 3 g
Carbohydrates 37 g
Fat 13 g
Fibre 5 g
Sodium 243 mg
Bake pumpkin berry bread in your slow cooker