Description

Want a warm, fruity dessert that’s perfect for cozy gatherings or a simple treat? Slow-Cooker Cherry Buckle is the ultimate recipe! This easy slow-cooker dish combines juicy cherry pie filling and tender pears with a buttery, almond-crunch topping, all crowned with a golden cake mix crust

Ingredients

Scale

This recipe serves 8-10 (using a 5-quart slow cooker) and uses pantry-friendly ingredients for a delicious dessert. Here’s what you’ll need for the original (1x) recipe:

For the Fruit Base:
- 2 cans (15 ounces each) sliced pears, drained
- 1 can (21 ounces) cherry pie filling
- 1/4 teaspoon almond extract
For the Topping:
- 1 package yellow cake mix (regular size, about 15.25 ounces)
- 1/4 cup old-fashioned oats
- 1/4 cup sliced almonds
- 1 tablespoon brown sugar
- 1/2 cup butter, melted
For Serving:
- Vanilla ice cream (optional)

Why These Ingredients Matter

Pears: Add tender, juicy sweetness to complement the cherries.
Cherry Pie Filling: Provides a tart, vibrant fruit base.
Almond Extract: Enhances the fruit with a subtle, nutty flavor.
Yellow Cake Mix: Forms a golden, cakey topping with minimal effort.
Oats: Add texture and a rustic, cobbler-like crunch.
Sliced Almonds: Bring nutty flavor and a delicate crunch.
Brown Sugar: Adds caramel-like sweetness to the topping.
Butter: Melts into the topping, creating a rich, crumbly crust.
Vanilla Ice Cream: Optional for a creamy, cool contrast to the warm buckle.

Substitutions and Variations

Pears: Swap with canned peaches or fresh pears (peeled and sliced, about 4 cups).
Cherry Pie Filling: Use blueberry, apple, or mixed berry pie filling.
Almond Extract: Replace with vanilla extract or omit for a simpler flavor.
Cake Mix: Try white, spice, or butter pecan cake mix for variety.
Oats: Use quick oats or skip for a smoother topping.
Almonds: Substitute with chopped pecans, walnuts, or omit for nut-free.
Brown Sugar: Swap with white sugar or maple syrup.
Butter: Use margarine, coconut oil, or vegan butter for dairy-free.
Gluten-Free: Use gluten-free cake mix and ensure oats are gluten-free.
Lower Sugar: Choose no-sugar-added pie filling or reduce brown sugar to 1 teaspoon.

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Instructions

Step 1: Prep Your Ingredients

Drain 2 cans (15 ounces each) sliced pears.
Open 1 can (21 ounces) cherry pie filling.
Measure 1/4 teaspoon almond extract.
Measure 1/4 cup old-fashioned oats, 1/4 cup sliced almonds, 1 tablespoon brown sugar, and 1/2 cup butter (melt in a microwave-safe bowl for 30-60 seconds).
Open 1 package yellow cake mix (no need to prepare it).
Grease a 5-quart slow cooker with cooking spray or butter.

Tip: Ensure butter is fully melted for even distribution; drain pears well to avoid excess liquid.

Step 2: Assemble the Fruit Base

Combine Fruit: In the greased 5-quart slow cooker, combine drained pears and cherry pie filling.
Add Extract: Stir in almond extract until evenly mixed.

Tip: Spread the fruit mixture evenly for consistent flavor in every bite.

Step 3: Make the Topping

Mix Dry Ingredients: In a large bowl, combine dry yellow cake mix, oats, sliced almonds, and brown sugar. Stir to blend.
Add Butter: Pour melted butter over the dry mixture. Stir until crumbly and moistened, with some small clumps.

Tip: Use a fork to mix the topping; it should look uneven and crumbly, not smooth.

Step 4: Assemble and Cook

Add Topping: Sprinkle the topping mixture evenly over the fruit base in the slow cooker, covering it completely.
Cook: Cover and cook on Low for 3-4 hours, until the topping is golden brown and set, and the fruit is bubbly.

Tip: Avoid lifting the lid during cooking to maintain heat; check at 3 hours, as some slow cookers may finish faster.

Step 5: Serve

Scoop and Serve: Spoon the warm cherry buckle into bowls, ensuring each serving has fruit and topping.
Optional Addition: Serve with a scoop of vanilla ice cream for a creamy contrast, if desired.

Tip: Serve directly from the slow cooker to keep it warm; use a large spoon to capture the gooey fruit and crunchy topping.