Description
This delicious blueberry crisp made in a slow cooker is perfect for a cozy dessert.
Ingredients
Scale
- 16 oz. frozen blueberries
- 1 cup rolled oats (see notes, make sure the oats are gluten-free if needed)
- 3 T melted butter
- 2 T melted coconut oil
- 2/3 cup coarsely chopped pecans or walnuts
- 1/2 cup blanched almond flour
- 1/2 tsp. salt
- 1/4 cup Monkfruit Sweetener or sweetener of your choice
Instructions
- Spray the slow cooker crock insert with non-stick spray.
- Measure frozen blueberries, and put them in the slow cooker.
- Use a food processor or the bowl attachment of an immersion blender to buzz the rolled oats until they’re chopped fairly small but not finely ground.
- Melt butter and coconut oil together and coarsely chop the nuts.
- Put the ground oats into a bowl and add the chopped nuts, blanched almond flour, salt, Monkfruit Sweetener or other sweetener, and then stir in the butter/coconut oil mixture and stir to distribute it throughout the crisp ingredients.
- Spread the crisp topping over the blueberries and cook on HIGH for 3-4 hours, or until the mixture is bubbling hot and you can smell blueberries.
- The casserole crock collects a lot of water under the lid; I usually lift the lid a few times during the cooking time and drain off the water into the sink. Do it quickly so the crock won’t cool down.
- When the blueberry crisp is cooked through, if you’re using the casserole crock or an oven-proof crock you can put it in a preheated 400F/200C oven to crisp the top. This is recommended, but optional.
- Serve hot, with whipped cream or ice cream if you really want to celebrate.
- Leftovers will stay good in the fridge for a day or two.
Notes
- Make sure the oats are gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg