Slow Cooker Triple Berry Crisp
I have berry FOMO. Despite being fully conscious of the multiple containers of ripe blueberries, raspberries, and blackberries waiting faithfully reception , whenever I enter the grocery , I feel a compulsive obligation to get more. At one point, I ended up with numerous berries nearing their demise that I had no choice but to show them into Slow Cooker Triple Berry Crisp.
It was a difficult task, but someone needed to require command. Let perfect raspberries, blackberries, and blueberries attend waste? Or make Triple Berry Crisp?
I think you recognize where this is often going.
spoon digging in to a dish of berry crisp made with three sorts of fresh berries
Perfect Reasons to form Triple Berry Crisp during a Slow Cooker
There are numerous reasons to form Crock Pot fruit crisp. Slow Cooker Triple Berry Crisp is for a time when a typical 8×8-inch pan of fruit crisp simply won't do.
You need to serve a bigger crowd.
You want to stay your kitchen cool by avoiding the oven, therefore the slow cooker is that the thanks to go.
Maybe you’ve discovered that when it involves triple berry crisp, a couple of extra servings isn't ever a nasty idea.
Or maybe like me, you've got berry FOMO. You’ve been impulsively hoarding berries because it’s summer and berries are so good and what if the right ripe berries get away and that i didn’t eat as many as I wanted???.
You need how to use those tasty berries before they are going to waste (*cough, Triple Berry Crisp, cough*).
slow cooker filled with ingredients to form triple berry crisp
Although I even have yet to satisfy a fruit crisp I didn’t like, i'm especially a fan of berry crisps. While all fruit crisps are relatively easy to form (one of their many endearing qualities), berry crisps are especially so, because you don’t got to prep the fruit first.
No peeling, no coring, no dicing. Blueberries, raspberries, and blackberries are able to enter the baking dish (or within the case of today’s recipe, the slow cooker) even as they're .
Now, let’s talk topping.
Buttery, oat-y, crunchy, cinnamon-y, crispy, I-can’t-stop-eating-this-straight-from-the-bowl topping.
bowl of crunchy oat topping for a fruit crisp
How to Make a Healthier Fruit Crisp
To make this a healthy fruit crisp recipe (at least compared to most), I employed a couple of simple tweaks to form the topping a touch better for us, while ensuring it remained as delightfully golden, sweet, and dangerously addictive as any good fruit crisp topping should be.
Use syrup rather than sugar – which tastes lovely paired with the berries
Reduce the quantity of butter (you can swap copra oil if you like)
Use all whole grains
To make it extra crunchy, I tossed during a few slivered almonds, but you'll easily swap them out for a special nut or omit the nuts entirely.
fruit crisp with blueberries, blackberries and raspberries baked during a Crock Pot
This recipe works with any mixture of berries, including frozen berries, so you'll enjoy the recipe year round.
While the first recipe isn’t gluten free (I use white whole flour , along side the oats) I’ve also included directions to form it gluten free and/or vegan, so you'll easily adapt it to your preferences and dietary needs.
Once the Triple Berry Crisp is prepared , you’ll have one last option to make.
To top with frozen dessert or to not top with ice cream? That seems like a simple one too.
dish of Triple Berry Crisp topped with frozen dessert
Other Healthy Fruit Crisp Recipes
Vegan Apple Crisp
Cherry Blackberry Crisp
Strawberry Rhubarb Crisp
And another slow cooker dessert:Crock Pot Peach Cobbler
Recommended Tools to form This Recipe
Programmable slow cooker
Sturdy measuring cups and spoons
Ingredients
1 1/4 cups old-fashioned oatmeal — certified gluten free if needed; don't use quick, instant, or steel-cut oats as they're going to not cook properly
3/4 cup white whole flour — to form 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 just omit
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons unsalted butter — melted and cooled to temperature (to make vegan or dairy free, swap vegan butter or melted coconut oil)
1/3 cup pure syrup — or honey, i exploit syrup
5 cups mixed berries — fresh or frozen (I used a mix of blueberries, raspberries, and blackberries)
1 tablespoon freshly squeezed juice
2 teaspoons pure vanilla
1/2 to 1 tablespoon cornstarch
Optional for serving: vanilla frozen dessert — or yogurt , topping , or Greek yogurt
Instructions
Coat a 5- to 6-quart slow cooker with nonstick spray or line with a nonstick liner. during a large bowl, combine the oats, whole flour , almonds (if using), cinnamon, and salt. Pour the melted butter and syrup over the highest , then stir to evenly moisten.
If using frozen berries, rinse them in order that any large ice crystals are removed (the berries don't got to be completely thawed). Place during a large bowl, then stir along side the 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 highest . Lightly coat the highest of the crisp with nonstick spray.
Lay a sheet of towel or kitchen towel over the highest of the slow cooker in order that it overhangs the edges and can stay in situ once the slow cooker is roofed . (This absorbs moisture and helps the highest to crisp). Cover and cook for 1 to 2 hours on high or 2 to three hours on low, until the fruit is bubbly and therefore the top is browned. If your berries are still frozen, the cooking time could also be longer. Serve warm, topped with vanilla frozen dessert , Greek yogurt, or topping as desired.
It was a difficult task, but someone needed to require command. Let perfect raspberries, blackberries, and blueberries attend waste? Or make Triple Berry Crisp?
I think you recognize where this is often going.
spoon digging in to a dish of berry crisp made with three sorts of fresh berries
Perfect Reasons to form Triple Berry Crisp during a Slow Cooker
There are numerous reasons to form Crock Pot fruit crisp. Slow Cooker Triple Berry Crisp is for a time when a typical 8×8-inch pan of fruit crisp simply won't do.
You need to serve a bigger crowd.
You want to stay your kitchen cool by avoiding the oven, therefore the slow cooker is that the thanks to go.
Maybe you’ve discovered that when it involves triple berry crisp, a couple of extra servings isn't ever a nasty idea.
Or maybe like me, you've got berry FOMO. You’ve been impulsively hoarding berries because it’s summer and berries are so good and what if the right ripe berries get away and that i didn’t eat as many as I wanted???.
You need how to use those tasty berries before they are going to waste (*cough, Triple Berry Crisp, cough*).
slow cooker filled with ingredients to form triple berry crisp
Although I even have yet to satisfy a fruit crisp I didn’t like, i'm especially a fan of berry crisps. While all fruit crisps are relatively easy to form (one of their many endearing qualities), berry crisps are especially so, because you don’t got to prep the fruit first.
No peeling, no coring, no dicing. Blueberries, raspberries, and blackberries are able to enter the baking dish (or within the case of today’s recipe, the slow cooker) even as they're .
Now, let’s talk topping.
Buttery, oat-y, crunchy, cinnamon-y, crispy, I-can’t-stop-eating-this-straight-from-the-bowl topping.
bowl of crunchy oat topping for a fruit crisp
How to Make a Healthier Fruit Crisp
To make this a healthy fruit crisp recipe (at least compared to most), I employed a couple of simple tweaks to form the topping a touch better for us, while ensuring it remained as delightfully golden, sweet, and dangerously addictive as any good fruit crisp topping should be.
Use syrup rather than sugar – which tastes lovely paired with the berries
Reduce the quantity of butter (you can swap copra oil if you like)
Use all whole grains
To make it extra crunchy, I tossed during a few slivered almonds, but you'll easily swap them out for a special nut or omit the nuts entirely.
fruit crisp with blueberries, blackberries and raspberries baked during a Crock Pot
This recipe works with any mixture of berries, including frozen berries, so you'll enjoy the recipe year round.
While the first recipe isn’t gluten free (I use white whole flour , along side the oats) I’ve also included directions to form it gluten free and/or vegan, so you'll easily adapt it to your preferences and dietary needs.
Once the Triple Berry Crisp is prepared , you’ll have one last option to make.
To top with frozen dessert or to not top with ice cream? That seems like a simple one too.
dish of Triple Berry Crisp topped with frozen dessert
Other Healthy Fruit Crisp Recipes
Vegan Apple Crisp
Cherry Blackberry Crisp
Strawberry Rhubarb Crisp
And another slow cooker dessert:Crock Pot Peach Cobbler
Recommended Tools to form This Recipe
Programmable slow cooker
Sturdy measuring cups and spoons
Ingredients
1 1/4 cups old-fashioned oatmeal — certified gluten free if needed; don't use quick, instant, or steel-cut oats as they're going to not cook properly
3/4 cup white whole flour — to form 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 just omit
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons unsalted butter — melted and cooled to temperature (to make vegan or dairy free, swap vegan butter or melted coconut oil)
1/3 cup pure syrup — or honey, i exploit syrup
5 cups mixed berries — fresh or frozen (I used a mix of blueberries, raspberries, and blackberries)
1 tablespoon freshly squeezed juice
2 teaspoons pure vanilla
1/2 to 1 tablespoon cornstarch
Optional for serving: vanilla frozen dessert — or yogurt , topping , or Greek yogurt
Instructions
Coat a 5- to 6-quart slow cooker with nonstick spray or line with a nonstick liner. during a large bowl, combine the oats, whole flour , almonds (if using), cinnamon, and salt. Pour the melted butter and syrup over the highest , then stir to evenly moisten.
If using frozen berries, rinse them in order that any large ice crystals are removed (the berries don't got to be completely thawed). Place during a large bowl, then stir along side the 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 highest . Lightly coat the highest of the crisp with nonstick spray.
Lay a sheet of towel or kitchen towel over the highest of the slow cooker in order that it overhangs the edges and can stay in situ once the slow cooker is roofed . (This absorbs moisture and helps the highest to crisp). Cover and cook for 1 to 2 hours on high or 2 to three hours on low, until the fruit is bubbly and therefore the top is browned. If your berries are still frozen, the cooking time could also be longer. Serve warm, topped with vanilla frozen dessert , Greek yogurt, or topping as desired.