We grew up eating Fruit Soup when we had colds, or just for casual suppers with bread & butter or lefse in the wintertime. Mom made hers on the stove, though, not in a crockpot.

Mom's Original:

6 cups cold water
1/2 cup sago or large pearl tapioca
3/4 cup sugar
2 lemons, thinly sliced
1 cup raisins
1 1/2 cups pitted prunes

2 cups grape juice

In crockpot or slow cooker put everything except the grape juice; let stand overnight or at least 3-4 hours. Turn on to low heat, cook about two hours. Add grape juice and cook until it's thickened just slightly (about an hour).

Note: If you make this in a pan on top of the stove, you'll need to stir constantly so that the tapioca doesn't stick or scorch.

P.S. Mom never made this in a crockpot, she always made it in her Revereware pans on top of an electric stove.

2 quarts water
1 cup sugar
1 cup pitted prunes
1/2 cup raisins
1 cup sago or large pearl tapioca
1/2 teaspoon salt
juice of one orange
juice of one lemon
3 apples, cored, peeled, and cut into small pieces
1 stick cinnamon

Cook on low heat until thickened slightly. (Or, follow the directions for the original recipe above, cooking in a crockpot.) You can substitute other fruits as well - try pineapple chunks with the juice, grapefruit sections, orange slices, or mixed dried fruits as strikes your fancy.