Crockpot Blueberry Crisp
This Crockpot Blueberry Crisp recipe is an easy dessert packed with blueberries and oats! A simple, super delicious slow cooker dessert perfect for summer!
Servings: 8
Equipment
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.
Nutrition
Calories: 215.3kcal | Carbohydrates: 38g | Protein: 2.8g | Fat: 6.6g | Saturated Fat: 3.6g | Cholesterol: 15.5mg | Sodium: 5.1mg | Fiber: 4g | Sugar: 22.8g
