In a bowl, cream together butter and 3/4 cup (175 mL) of granulated
In another bowl, combine flour, baking powder, cinnamon, nutmeg
and salt. Add to the butter mixture alternately with milk. Spread
over fruit in slow cooker.
In small saucepan, combine cornstarch and grated orange zest. Stir
in orange juice and bring to a boil; cook, stirring constantly,
until slightly thickened. Remove from heat and pour over batter
in slow cooker.
Cover and cook on HIGH for 2 to 3 hours or until top is golden and
fruit is bubbly.
Serve warm with dollops of whipped cream.
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