Let’s assemble and “bake” this delightful fruit buckle in the slow cooker:

1. Prepare Slow Cooker and Fruit Base:

• Generously grease the insert of your 5-quart slow cooker with non-stick cooking spray or a little butter.
• In the greased slow cooker insert, combine the drained sliced pears and the entire can of cherry pie filling.
• Gently stir in the ¼ teaspoon of almond extract until combined with the fruit. Spread the fruit mixture evenly over the bottom of the slow cooker.

2. Prepare the Crumble Topping:

• In a large mixing bowl, add the dry yellow cake mix powder, the old-fashioned oats, sliced almonds, and packed brown sugar. Stir these dry ingredients together until well combined.
• Pour the ½ cup of melted butter over the dry mixture.
• Using a fork or your fingertips, stir and toss the ingredients together until the butter is evenly incorporated and the mixture is crumbly.

3. Add Topping to Slow Cooker:

• Sprinkle the prepared cake mix crumble topping evenly over the fruit mixture in the slow cooker, ensuring the entire surface is covered.

4. Cook:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 3-4 hours. The buckle is done when the fruit mixture is bubbly around the edges and the topping is set and appears golden brown (it will be moist but cooked through).

5. Rest and Serve:

• Once the cooking time is complete, turn off the slow cooker.
• If there’s a lot of condensation on the lid, you can remove the lid and place a layer of paper towels over the top of the slow cooker insert, then replace the lid slightly askew for about 10-15 minutes to absorb some steam. This helps the topping firm up a bit more (though the recipe says let stand uncovered 10 minutes before serving).
• Let the Slow-Cooker Cherry Buckle stand, uncovered, for about 10 minutes before serving. It will be very hot.
• Spoon the warm buckle into bowls. If desired, serve immediately with a scoop of vanilla ice cream. Enjoy!

The slow cooker does all the work for this warm, comforting dessert!