Serve this along with the recipe for barbeque ribs to make a summer-themed menu for a non-traditional holiday dinner.
Makes 4 servings.
1 cup all-purpose flour
3/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
3 tablespoons vegetable oil
2 tablespoons milk
4 cups fresh or frozen raspberries
2 cups fresh or frozen Bosc pears, cored and cut into cubes
1 cup water
3 tablespoons quick-cooking tapioca
1/2 cup maple syrup
1. In a medium bowl, stir together flour, 3/4 cup brown sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
2. In a large saucepan, combine berries and pears, the water, and tapioca. Bring to a boil. Add maple syrup to hot fruit mixture, remove from heat, and put into the slow cooker. Immediately spoon the batter over the fruit mixture.
3. Cover and cook on Low for 4 to 5 hours or on High for 1 to 2 hours. Test for doneness by inserting a toothpick in the center. If it comes out clean, it’s done. When done, turn the cooker off, leave uncovered, and let stand for about 30 minutes hour to cool. Serve warm.