Slow Cooker Blueberry Crisp

Slow Cooker Blueberry Crisp uses frozen blueberries, and this low-sugar and gluten-free treat is perfect to make during the holidays! Of course blueberry crisp does have a few carbs but if you check the net carbs I bet this recipe is lower in carbs than you think!

PIN Slow Cooker Blueberry Crisp to try it later!

Slow Cooker Blueberry Crisp is an easy recipe that’s perfect to make as a treat for a special occasion! And when I tested the recipe with Kara, we loved, loved, loved the blueberry crisp. And while we were cooking my sister Pam and sister-in-law Lisa both dropped by, and they devoured it too. And the leftovers were also a hit with Kara’s kids.

A few years later I was talking to Kara about the blueberry crisp recipe and we decided to update the recipe when we realized the original version served ten people and was made in the big Casserole Crock Pot. (You can still find the larger recipe below this new one if you want a bigger size.)

So we worked on a smaller version Slow Cooker Blueberry Crisp and improved the photos to see if we could entice you to try this recipe that’s been SUCH a hit in my family. I hope your family will also love it. And it uses frozen blueberries so you can make it any time of year.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• frozen blueberries
• rolled oats; use Gluten-Free Rolled Oats (affiliate link) if needed
• melted butter
• Coconut Oil (affiliate link)
• coarsely chopped pecans or walnuts
• blanched Almond Flour (affiliate link)
• salt
• Monkfruit Sweetener (affiliate link) or sweetener of your choice

Is Slow Cooker Blueberry Crisp Low in Carbs?

Of course blueberries have some carbs, but this gluten-free recipe that doesn’t have added sugar has only about 17 net carbs per serving.

What if you don’t have coconut oil?

You can make this with all butter if you don’t have coconut oil. Or use all coconut oil if you prefer.

What sweetener did I use for Slow Cooker Blueberry Crisp?

I’m a fan of both Golden Monkfruit Sweetener (affiliate link) and Classic Monkfruit Sweetener (affiliate link) and either will work fine for this recipe. You can also use any type of sweetener that measures 1:1 like sugar.

What slow cooker did I use?

I made this Blueberry Crisp in the Crock-Pot Casserole Crock Mini (affiliate link) that holds 2.5 quarts. I chose the smaller Casserole Crock because it’s less deep than most slow cookers and it can go in the oven to brown the top. But if you don’t have that model, any oval-shaped 3 quart slow cooker or a similar size will work. (If you use a different brand of slow cooker, don’t put it in the oven unless you’re sure the manufacturer says it’s safe.)

How to Make Slow Cooker Blueberry Crisp:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. For the new smaller size blueberry crisp you’ll need 16 oz. frozen blueberries, about 3 1/3 cups.
2. Spray the slow cooker with non-stick spray and spread out the blueberries on the bottom (no need to thaw).
3. Melt the butter and coconut oil together.
4. Chop the pecans or walnuts .
5. Buzz oats in a food processor to get oatmeal “crumbs.” (You can skip this step if you prefer a coarser texture.)
6. Mix chopped pecans with the oatmeal crumbs; then mix in the almond meal, salt, sweetener, and melted butter/coconut oil mixture.
7. Spread the crisp topping over the blueberries. Cook on HIGH for 3-4 hours, until it’s bubbling and starting to smell great.
8. At that point if you’re using the Crock-Pot Casserole Crock Mini (affiliate link) (or any slow cooker with an oven-proof liner) you can put it in the oven to crisp the top.
9. We baked it at 400F/200C for about 15 minutes. (Don’t broil.) The baking step is optional but it does make the top more crisp.
10. Serve Slow Cooker Blueberry Crisp hot and wait for compliments!
11. And of course this would be amazing with either whipped cream or ice cream if you want to splurge!

Who else is still a slow cooker fan?

You can use Slow Cooker Recipes to see all the recipes on my site, and many of them I still make regularly!

Continue to Content

Print

Yield: 6 servings

Slow Cooker Blueberry Crisp

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

This Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp will be a healthy treat and it's super easy to make in the slow cooker.

Ingredients

• 16 oz. frozen blueberries
• 1 cups 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

1. Spray the slow cooker crock insert with non-stick spray.
2. Measure frozen blueberries, and put them in the slow cooker.
3. 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. (Optional; you can skip this if you don't mind a coarser texture for the topping.
4. Melt butter and coconut oil together and coarsely chop the nuts.
5. 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.
6. 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.
7. 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.
8. 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. (Don’t use the broiler with the casserole crock.) Don't put other brands of slow cookers in the oven unless you're sure it is recommended as safe by the manufacturer.
9. Serve hot, with whipped cream or ice cream if you really want to celebrate.
10. Leftovers will stay good in the fridge for a day or two, although we didn’t have much left over!

Notes

Larger Size that Makes Ten Servings:

24 oz. frozen blueberries (see notes)
1 1/2 cups rolled oats (make sure the oats are gluten-free if needed.)
1/4 cup melted butter
1/4 cup melted coconut oil
1 cup coarsely chopped pecans or walnuts
3/4 cup blanched almond flour
3/4 tsp. salt
6 tablespoons Monkfruit Sweetener or sweetener of your choice

Instructions are the same for the larger size. The cooking time might be slightly longer, especially if you use a large oval slow cooker.

Recipe adapted from Slow Cooker Blueberry Crisp at Eat at Home.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 325Total Fat 25gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 15gCholesterol 15mgSodium 241mgCarbohydrates 23gFiber 6gSugar 8gProtein 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

South Beach Diet / Low-Carb Diet Suggestions:
A dessert made with fruit can’t be strictly sugar-free, but this Slow Cooker Blueberry Crisp has only the natural sugar from the blueberries and a small amount of no-calorie Monkfruit Sweetener. The recipe also has healthy ingredients like oats, nuts, and coconut oil, and blueberries are a Superfood, so I consider this a healthy treat even though it has more carbs than many of my recipes. It’s probably phase three for the original South Beach Diet.

Find More Recipes Like This One:
Use the Desserts and Baking Index to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The original larger size of this blueberry crisp recipe was posted in 2016, and I’ve made it for a few family parties since then. In 2021 the recipe was updated to be a smaller version that makes six servings, but you can still find the original recipe below the new one if you want to make a larger amount. This recipe was last updated with more information in 2025.

Share This: