Slow Cooker Triple Berry Crisp
posted on July 21, 2017 18 comments »
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I have berry FOMO. Despite being fully aware of the multiple containers of ripe blueberries, raspberries, and blackberries waiting faithfully at home, every time I enter the grocery store, I feel a compulsive obligation to purchase more. At one point, I ended up with so many berries nearing their demise that I had no choice but to turn them into Slow Cooker Triple Berry Crisp.
It was a difficult task, but someone needed to take command. Let perfect raspberries, blackberries, and blueberries go to waste? Or make Triple Berry Crisp?
I think you know where this is going.
Slow Cooker Triple Berry Crisp is for a time when a standard 8×8-inch pan of fruit crisp simply will not do.
Maybe you need to serve a larger crowd.
Maybe you want to keep your kitchen cool by avoiding the oven, so the slow cooker is the way to go.
Maybe you’ve discovered that when it comes to triple berry crisp, a few extra servings is never ever a bad idea.
Or maybe like me, you have berry FOMO. You’ve been impulsively hoarding berries because it’s summer and berries are so good and what if the perfect ripe berries go away and I didn’t eat as many as I wanted???.
You need a way to use those tasty berries before they go to waste (*cough, Triple Berry Crisp, cough*).
Although I have yet to meet a fruit crisp I didn’t like, I am especially partial to berry crisps. While all fruit crisps are relatively easy to make (one of their many endearing qualities), berry crisps are especially so, because you don’t need to prep the fruit first.
No peeling, no coring, no dicing. Blueberries, raspberries, and blackberries are ready to go into the baking dish (or in the case of today’s recipe, the slow cooker) just as they are.
Now, let’s talk topping.
Buttery, oat-y, crunchy, cinnamon-y, crispy, I-can’t-stop-eating-this-straight-from-the-bowl topping.
To make this a healthy fruit crisp recipe (at least compared to most), I employed a few simple tweaks to make the topping a bit better for us, while ensuring it remained as delightfully golden, sweet, and dangerously addictive as any good fruit crisp topping should be.
Instead of sugar, I used maple syrup, which tastes lovely paired with the berries, reduced the amount of butter (you can swap coconut oil if you like), and used all whole grains. To make it extra crunchy, I tossed in a handful of slivered almonds, but you can easily swap them out for a different nut or omit the nuts entirely.
This recipe works with any mix of berries, including frozen berries, so you can enjoy the recipe year round.
While the original recipe isn’t gluten free (I use white whole wheat flour, along with the oats) I’ve also included directions to make it gluten free and/or vegan, so you can easily adapt it to your preferences and dietary needs.
Once the Triple Berry Crisp is ready, you’ll have one last choice to make.
To top with ice cream or not to top with ice cream?
That feels like an easy one too.
Tools I used to make this Slow Cooker Triple Berry Crisp recipe:
Programmable slow cooker
Sturdy measuring cups and spoons
Don’t miss these other healthy fruit crisp recipes:
Vegan Apple Crisp
Cherry Blackberry Crisp
Strawberry Rhubarb Crisp
And one more slow cooker dessert: Crock Pot Peach Cobbler
5 / 5
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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.
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes (on high); 2 hours, 30 minutes (on low)
- 1 1/4 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)
- 3/4 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)
- 1/2 cup sliced almonds (or swap chopped walnuts, pecans, or simply omit)
- 1/2 teaspoon ground cinnamon
- 1/2 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)
- 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 tablespoon freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- 1/2 to 1 tablespoon cornstarch