Crock-Pot Hot Fruit Salad

Crock-Pot Hot Fruit Salad
Staff Writer
Taste of Home

My old-fashioned fruit salad is convenient to make in the slow cooker when your oven and stovetop are occupied with other dishes. It's delicious alongside roasted meats, or even served over pound cake for dessert.

— Debbie Kimbrough, Lexington, Mississippi

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10
Servings
155
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Cups sugar
  • 1/2 Cup butter, melted
  • 1/4 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1/8 Teaspoon salt
  • Two 15 1/4 -ounce cans sliced peaches, drained
  • Two 15 1/4 -ounce cans sliced pears, undrained
  • One 23-ounce jar chunky applesauce
  • 1/2 Cup dried apricots, chopped
  • 1/4 Cup dried cranberries

Directions

In a 3-quart slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt.

Stir in the remaining ingredients.

Cover and cook on high for 2 hours or until heated through. 

Nutritional Facts

Total Fat
7g
10%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
23g
18%
Protein
2g
4%
Vitamin A, RAE
11µg
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
6mg
1%
Choline, total
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
11mg
2%
Selenium, Se
1µg
2%
Sodium, Na
52mg
3%
Water
9g
0%

Crock-Pot Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Crock-Pot Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.