Crock Pot Blueberry Crisp – Packed with blueberries and oats, this simple, super delicious Blueberry Crisp is made right in the crock pot!
Whoa-ho-hooooaaa! I ♥ today’s recipe!!
Hey Hey, buds! THAT is a dessert in the crock pot! This is where we’re headed today – welcome aboard!
Ain’t this dessert the perfect way to start your Monday? I hope so! Totally fits in with the whole Meatless Mondays movement. And you won’t have to trade in your bikini for a two-piece – this Blueberry Crisp swings toward the healthIER side of things.
By now, you probably all know that I am obsessed with cooking in the crock pot, but I had yet to try a dessert using my all time favorite appliance.
Well wait. Not quite entirely true because there’s that Crock Pot Creamy Banana French Toast I made for us a while back and that should most definitely count as dessert. Breakfast-dessert, if you will.
Aaaand, now that I think about it, I’ve also made a cake in the crock pot…
Okay so scratch the above. (Forgive me, it’s Monday)
Honestly, though. It would seem that you can throw just about anything into a crock pot (slow cooker?) and end up with superb results.
Let’s get right down to it. This is something you should make if you like blueberries, sweet options, and a cool (as in temperature) house. Check, Check, and Check.
I have always loved blueberries, especially when they come in a delicious cobbler/crisp form, but cranking up the oven in the middle of a crazy-humid 102-degrees-summer? Ugh! Just ain’t my thing. But what do you do when you end up with 5 large wooden crates of berries? Exactly. We make a Blueberry Crisp.
First you’re going to layer a bunch of blueberries on the bottom of your crock pot. THEN! You’ll sprinkle some sugar on top with a squeeze of lemon juice. Next, you’ll mix up the dry ingredients, layer them over the blueberries and tah-dahm! Fin. Finito. Terminado. Kraj.
PS. There’s oats in there. It’s healthy.
PSS. There’s some butter and light brown sugar in there, too. It’s healthy for the soul.
Find a minute, or couple of hours, and make this! Impress them all at your next gathering with your version of a slow cooker dessert. It will be our little secret!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- Serves: Serves 8
- Serving size: 1
- Calories: 215.3
- Fat: 6.6
- Saturated fat: 3.6
- Carbohydrates: 38
- Sugar: 22.8
- Sodium: 5.1
- Fiber: 4
- Protein: 2.8
- Cholesterol: 15.5
- 4 cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¾-cup regular oats (not instant!)
- ½-cup light brown sugar
- ½-cup white whole wheat flour (you can also use all-purpose flour)
- ½ teaspoon cinnamon
- pinch of nutmeg
- pinch of salt
- 4 tablespoons butter, room temperature
- Spray the inside of a 6-quart crock pot with cooking spray.
- Layer the blueberries on the bottom of the crock pot.
- Stir in sugar, lemon zest and lemon juice; set aside.
- In a mixing bowl, combine oats, light brown sugar, flour, cinnamon, nutmeg and salt.
- Add the butter and cut it in with two knives or a pastry blender; cut and blend until mixture is crumbly.
- Sprinkle the oat mixture over the blueberries.
- Cover and cook on HIGH for 1 hour and 30 minutes, on LOW for 2 hours and 30 minutes.
- Remove cover and continue to cook for 30 more minutes.