Mixed Berry Crumble

2 12 oz. bags frozen mixed berries
1/2 cup dried cranberries
1/3 cup cranberry juice cocktail
1/4 cup quick cooking tapioca
1/2 teaspoon cinnamon
1 cup sugar

For Crumble Topping:
1 cup baking mix
3/4 cup Kashi cereal
1 cup almond biscotti (about 5 biscotti cookies), crushed
2 Tbsp. butter, melted

In a 4- or 5-quart slow cooker stir together mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon, and sugar. Cover and cook on high setting 2 to 4 hours or until fruit is tender.

For Crumble Topping

Preheat oven to 350F. Line a baking sheet with aluminum foil and set aside. In a medium bowl, combine all crumble top ingredients. Spread out on prepared baking sheet and bake for 12 to 18 minutes or until crisp and golden. To serve, sprinkle crumble topping over warm berry mixture. Makes 8 servings.