Slow Cooker Triple Berry Crisp

Name: Slow Cooker Triple Berry Crisp
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 12 servings
Ingredients: 1 ¼ cups old-fashioned rolled oats; ¾ cup white whole wheat flour; ½ cup sliced almonds; ½ teaspoon ground cinnamon; ½ teaspoon kosher salt; 6 tablespoons unsalted butter; ⅓ cup pure maple syrup; 5 cups mixed berries; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons pure vanilla extract; ½ to 1 tablespoon cornstarch; Optional for serving: vanilla ice cream

User Reviews

0

0 reviews

Unrated

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

Iris Warren

Report

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.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

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)
⅓ 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

Add to Shopping List

Instructions

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.
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.
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%)