Slow Cooker Triple Berry Crisp

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  • Prep Time

    10 mins

  • Cook Time

    2 hrs

  • Total Time

    2 hrs 10 mins

  • Servings

    12 servings

  • Calories

    186 kcal

  • Course

    Dessert

  • Cuisine

    American

Slow Cooker Triple Berry Crisp

Triple berry crisp, made easy in the slow cooker! Recipe works with fresh or frozen berries, is healthy compared to most, and can be made gluten free.

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Ingredients

Servings
  • 1 ¼ cups old-fashioned rolled oats certified gluten free if needed; do not use quick, instant, or steel-cut oats as they will not cook properly
  • ¾ cup  white whole wheat flour to make gluten free, swap a 1:1 baking blend or 1/2 cup almond flour/meal mixed with 1/4 cup additional oats
  • ½ cup sliced almonds or swap chopped walnuts, pecans, or simply omit
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter melted and cooled to room temperature (to make vegan or dairy free, swap vegan butter or melted coconut oil)
  • cup pure maple syrup or honey, I use maple syrup
  • 5 cups mixed berries fresh or frozen (I used a blend of blueberries, raspberries, and blackberries)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • ½ to 1 tablespoon cornstarch
  • Optional for serving: vanilla ice cream or frozen yogurt, whipped cream, or Greek yogurt
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Instructions

  1. Coat a 5- to 6-quart slow cooker with nonstick spray or line with a nonstick liner. In a large bowl, combine the oats, whole wheat flour, almonds (if using), cinnamon, and salt. Pour the melted butter and maple syrup over the top, then stir to evenly moisten.
  2. If using frozen berries, rinse them so that any large ice crystals are removed (the berries do not need to be completely thawed). Place in a large bowl, then stir together with the lemon juice, vanilla, and 1/2 tablespoon cornstarch (if using fresh berries) or 1 tablespoon cornstarch (if using frozen). Transfer to the prepared slow cooker, then sprinkle the oat mixture evenly over the top. Lightly coat the top of the crisp with nonstick spray.
  3. Lay a sheet of paper towel or kitchen towel over the top of the slow cooker so that it overhangs the sides and will stay in place once the slow cooker is covered**. (This absorbs moisture and helps the top to crisp). Cover and cook for 1 to 2 hours on high or 2 to 3 hours on low, until the fruit is bubbly and the top is browned. If your berries are still frozen, the cooking time may be longer. Serve warm, topped with vanilla ice cream, Greek yogurt, or whipped cream as desired.

Notes

  • **DISCLAIMER: Please note that using a towel with a slow cooker could be a fire hazard. Proceed at your own risk.  I have done it many times over the years with different recipes and different slow cookers and have never had an issue. That said, different slow cookers can reach different temperatures. If this is your first time using the towel method with your slow cooker, I recommend checking the towel an hour into cooking to be sure that it isn’t too hot.

Nutrition Information

Show Details
Serving 1(of 12) Calories 186kcal (9%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 15mg (5%) Sodium 54mg (2%) Fiber 4g (16%) Sugar 11g (22%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 186 kcal

% Daily Value*

Serving 1(of 12)
Calories 186kcal 9%
Carbohydrates 26g 9%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 54mg 2%
Fiber 4g 16%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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