Slow Cooker Blueberry Crisp
Low-sugar and gluten-free Slow Cooker Blueberry Crisp uses frozen blueberries, and this is perfect to make for a special occasion! This does have a few carbs but check the net carbs to see if you’d splurge on it for a treat.
Today I’m updating the photos for this Slow Cooker Blueberry Crisp that’s perfect to make as a treat for a special occasion! This recipe has been on the blog for a few years, and the day I first tested the recipe with Kara, we loved, loved, loved the blueberry crisp. 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, but it wasn’t ever super popular on the blog.
And recently I was talking to Kara about the blueberry crisp recipe and we realized some people probably didn’t make it because the original recipe was for a huge blueberry crisp that served ten people and was made in the giant Crock-Pot Casserole Crock Slow Cooker (affiliate link). So we worked on a smaller version of the recipe with better photos to see if we could entice you to try this recipe that’s been SUCH a hit in my family. I hope you’ll try this updated version and see if you like it as much as we did!
Of course blueberries have some carbs, but this recipe doesn’t have added sugar, it’s gluten-free, and it uses frozen blueberries so you can make it any time of year! (You can still find the larger recipe below this new one if you want a bigger size.)
What ingredients do you need?
- 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)
- Monkfruit Sweetener (affiliate link) or sweetener of your choice
What if you don’t have coconut oil?
You can definitely make this with all butter if you don’t have coconut oil. Or use all coconut oil if you prefer.
What kind of Monkfruit Sweetener should you use?
What slow cooker did I use?
I made this updated version of Slow Cooker 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. I think most models are, but can’t say for sure if every slow cooker crock of oven-proof.)
How to Make Slow Cooker Blueberry Crisp:
(Scroll down for complete recipe with nutritional information.)
- For the new smaller size blueberry crisp you’ll need 16 oz. frozen blueberries, about 3 1/3 cups.
- Spray the slow cooker with non-stick spray and spread out the blueberries on the bottom (no need to thaw).
- Melt the butter and coconut oil together.
- Chop the pecans or walnuts with a chef’s knife.
- Buzz the oats in a food processor to get oatmeal “crumbs.” (You can skip this step if you prefer a coarser texture.)
- Mix chopped pecans with the oatmeal crumbs; then mix in the almond meal, salt, sweetener, and melted butter/coconut oil mixture.
- Spread the crisp topping over the blueberries. Cook on HIGH for 3-4 hours, until it’s bubbling and starting to smell great.
- At that point if you’re using the Crock-Pot Casserole Crock Mini (affiliate link) or another slow cooker with an oven-proof liner you can put it in the oven to crisp the top.
- We baked it at 400F/200C for about 15-20 minutes. (Don’t broil.) The baking step is optional but it does make the top more crisp.
- Serve hot and wait for compliments! And of course this would be amazing with either whipped cream or ice cream if you want to splurge!
More Slow Cooker Desserts:
Slow Cooker Desserts with Fruit ~ Slow Cooker or Pressure Cooker
Slow Cooker Peach Crisp ~ Kalyn’s Kitchen
Slow Cooker Chocolate and Nutella Bread Pudding ~ The Perfect Pantry
- 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
- 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. (Optional; you can skip this if you don't mind a coarser texture for the topping.
- 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. (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.
- 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, although we didn’t have much left over!
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.
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.
South Beach Diet / Low-Carb Diet Suggestions:
Obviously 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; check the nutritional information to see if it’s too much of a splurge for you. 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 to see all the good recipes I’m sharing there. Click here for Slow Cooker / Instant Pot Recipes on my other site!
Historical Notes for this Recipe:
The original larger size of this recipe was posted in 2016, and I’ve made it for quite a few family parties since then. In 2021 the recipe was updated to be a smaller version that makes six servings, and other information was added. You can still find the original recipe below the new one if you want to make a larger amount.