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This Crockpot Blueberry Crisp recipe is an easy dessert packed with blueberries and oats! A simple, super delicious slow cooker dessert perfect for summer!
Isn’t this dessert the perfect way to start your Monday? I hope so! It 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 have yet to try a dessert using my all-time favorite appliance.
Well, wait. That’s not quite entirely true because there’s that crockpot banana French toast I made for us a while back, and that should most definitely count as dessert—breakfast dessert, if you will.
Recipe Ingredients
Honestly, though. It would seem that you can throw just about anything into a crock pot and end up with superb results. Please go grab the following pantry staples and let’s get to making this blueberry crisp in the slow cooker!
- Fresh blueberries – You can use frozen blueberries, but don’t thaw them first to avoid excess liquid.
- Granulated sugar – You can swap with coconut sugar or monk fruit sweetener.
- Lemon zest – Brightens up the filling and the blueberry flavor.
- Fresh lemon juice – Balances the sweetness and adds a little tang. Bottled lemon juice is okay to use.
- Regular oats – For that classic crumbly crisp texture. Use old fashioned oats and avoid instant oats because they’ll get mushy.
- Light brown sugar – Adds sweetness and a slight caramel flavor to the topping. Dark brown sugar or coconut sugar can also be used.
- All-purpose flour – You can also try this with almond flour or a 1:1 gluten-free blend if needed.
- Ground cinnamon – Adds a little spice to the topping. Pumpkin pie spice is a fun swap.
- Pinch of nutmeg & pinch of salt – Optional, but recommended for flavor.
- Butter (room temperature) – Binds the crumble topping.
How to Make Blueberry Crisp in the Crock Pot
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.
- Prep the crock pot. Lightly coat the inside of your 6-quart crock pot with cooking spray to prevent sticking.
- Make the blueberry base. Add the blueberries to the bottom of the crock pot. Stir in the sugar, lemon zest, and lemon juice until the berries are evenly coated.
- Mix the crumble topping. In a separate bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg, and salt. Add the butter and cut it in using two knives or a pastry blender until the mixture is crumbly.
- Assemble the crisp. Evenly sprinkle the crumble mixture over the blueberry layer in the crock pot.
- Cook. Cover and cook on HIGH for 1½ hours or LOW for 2½ hours. Then, remove the lid and continue cooking for another 30 minutes to crisp up the topping.
- Serve. Spoon into bowls and enjoy it warm with vanilla ice cream on top, which is highly recommended. 😍
How To Make Ahead
You can prep the crumble topping a day in advance. Just mix it, cover it tightly, and store it in the fridge. When you’re ready, assemble everything in the crock pot and cook as directed.
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!
Storing Leftovers
- Fridge: Let the crisp cool completely, then cover and store it in the fridge for up to 4 days. You can keep it right in the crock pot insert (covered) or transfer to an airtight container. Reheat in the microwave or a 300˚F oven until warmed through.
- Freezer: To freeze, Let the crisp cool completely, then transfer to an airtight container. Freeze for up to 2 months.
- Reheat: To reheat, warm it in the microwave or oven until hot and bubbly.
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Crockpot Blueberry Crisp
Ingredients
- 4 cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¾ cup regular oats, don't use instant oats
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- pinch of nutmeg
- pinch of salt
- 4 tablespoons butter, room temperature
Instructions
- Prep. Spray the inside of a 6-quart crock pot with cooking spray.
- Prepare the blueberries. Layer the blueberries on the bottom of the crock pot. Stir in sugar, lemon zest, and lemon juice; set aside.
- Combine the crisp ingredients. In a mixing bowl, combine oats, 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 the mixture is crumbly.
- Add the crisp oat mixture to the blueberries. Sprinkle the oat mixture over the blueberries.
- Cook. Cover the slow cooker with a lid and cook on HIGH for 1 hour and 30 minutes or on LOW for 2 hours and 30 minutes.
- Finish and serve. Remove the lid and continue to cook for 30 more minutes. Scoop the blueberry crisp out with a spoon and serve it topped with vanilla ice cream.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Blueberry Recipes
For the Crockpot Blueberry Crisp, it doesn’t say what to do with the sugar, lemon zest & lemon juice mixture. It says to mix them, then set them aside. Do you add that to the oats & brown sugar mixture before adding on top of the blueberries?
Hi!
You want to stir those into the blueberries. Scroll down to the recipe card located right above the comments section, and go to step #3:
1. Spray the inside of a 6-quart crock pot with cooking spray.
2. Layer the blueberries on the bottom of the crock pot.
3. Stir in sugar, lemon zest, and lemon juice; set aside.
Hi, I don’t see how many this serves. Can I double the recipe? Would I cook it longer?
This is enough for about 4 people. You can double it, but the cooking time stays the same.
I would like to make this in my 10 at instant pot. Any suggestions?
I would like to make this in my 10 at instant pot. Any suggestions?
This was, by far, the best blueberry crisp I have ever made, and I’ve made a lot in my 72 years. Our Michigan blueberries are in season and I freeze 20 lbs every summer. But it’s just too hot to turn on the oven. Whew! Thrilled I came across this recipe. Amazing. Husband says it is the best I’ve ever made. My new go-to crisp recipe.
That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂
Can you substitute steel cut oats for rolled oats?
Hi! Yep, you can definitely use steel cut oats. 🙂