Slow Cooker Triple Berry Crisp
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 1 1/4 cups old-fashioned rolled oats (certified gluten freeâ i do not use quick, instant, or steel-cut oats as they will not cook properly)
- 3/4 cupâ white whole wheat flourâ (to make gluten free swap aâ 1:1 baking blendâ or 1/2 cupâ almond flour/mealâ mixed with 1/4 cup additional oats)
- 1/2 cup sliced almonds (or swap chopped walnuts pecans, or simply omit)
- 6 tablespoons unsalted butter melted and cooled to room temperature (to make vegan or dairy free, swap vegan butter or melted coconut oil)
- 1/3 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)
- 1/2 to 1 tablespoon cornstarch
- optional for serving: vanilla ice cream or frozen whipped cream, or greek yogurt
- Carbohydrate 0.289788749907288 g
- Cholesterol 15.265 mg
- Fat 5.76057333333333 g
- Fiber 0.0626083317517482 g
- Protein 0.0699216666625843 g
- Saturated Fat 3.64757175 g
- Serving Size 1 1 serving (9g)
- Sodium 51.2529416666559 mg
- Sugar 0.22718041815554 g
- Trans Fat 0.404019416666666 g
- Calories 54 calories
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.
