Slow Cooker Blueberry Crisp

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Any time you need a healthy treat this Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp will be a delicious dessert that’s easy to make. And it uses frozen blueberries, so you can make this over and over! 

PIN Slow Cooker Blueberry Crisp to try it later!

If you’re a regular follower of this blog I don’t have to tell you that I’m not that much into making desserts, even though I’m getting a pretty decent collection of favorite dessert recipes on my page for Low-Sugar Desserts. And If I’m making dessert (only for a special occasion for me), I want it to be low in sugar and gluten-free, and of course it also has to be absolutely delicious or it doesn’t seem worth the bother.

This Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp fits all those requirements, and the day I tested this recipe with Kara, we loved, loved, loved this blueberry crisp. While we were cooking that day my sister Pam and sister-in-law Lisa dropped by, and they devoured it too, and the leftovers were also a hit with Kara’s kids. So I think you can make this low-sugar and gluten-free dessert for pretty much anyone and it will be well-received.

My blueberry crisp was adapted from Slow Cooker Blueberry Crisp at Eat at Home that I featured on Slow Cooker or Pressure Cooker. I originally switched the honey for a blend of Stevia-in-the-Raw sweetener with a little brown sugar but now I’d use my preferred Monk Fruit Sweetener for this recipe (I like Golden Monkfruit Sweetener for baking). I also  used coconut oil to replace some of the butter, added more nuts, and ground up the oats. I used frozen blueberries from Costco, which worked perfectly in this, and I have half the bag still in the freezer to make blueberry crisp again next time I need a dessert. If you like blueberries, I hope you’ll try this recipe and see if you like it as much as we did!

What if you don’t have the Casserole Crock Slow Cooker?

As you can see, I made this Slow Cooker Blueberry Crisp in my beloved Crock-Pot Casserole Crock Slow Cooker (affiliate link) for a larger amount of blueberry crisp that serves about ten people. If you don’t have a casserole crock, you can definitely make this in any Large Oval Slow Cooker (affiliate link) as well, although it won’t be quite as pretty. 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:

(Scroll down for complete recipe with nutritional information.)

1. For the large blueberry crisp I made you’ll need 24 oz. frozen blueberries, about 5 cups.
2. Spray the slow cooker with non-stick spray and spread out the blueberries on the bottom (no need to thaw).
3. Buzz the oats in a food processor (or use the bowl attachment of an immersion blender like I did.)
4. Melt the butter and coconut oil together.
5. Chop the pecans or walnuts with a chef’s knife.
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. At that point if you’re using the Crock-Pot Casserole Crock Slow Cooker 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 100% optional.)
8. Serve hot and wait for compliments! And of course this would be amazing with either whipped cream or ice cream if you really want to splurge!

More Slow Cooker Desserts You Might Like:

The BEST Slow Cooker Summer Desserts with Fruit ~ Slow Cooker or Pressure Cooker
Slow Cooker Desserts Photo Index Page ~ Slow Cooker Slow Cooker or Pressure Cooker
Low-Sugar and Gluten-Free Slow Cooker Peach Crisp ~ Kalyn’s Kitchen
Slow Cooker Chocolate and Nutella Bread Pudding ~ The Perfect Pantry

Print

Slow Cooker Blueberry Crisp

Yield 10 servings

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

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

Ingredients

• 24 oz. frozen blueberries (see notes)
• 1 1/2 cups rolled oats (see notes, 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 (see notes)
• 3/4 tsp. salt
• 6 tablespoons Golden Monkfruit Sweetener or sweetener of your choice

Instructions

1. Spray the slow cooker crock insert with non-stick spray.
2. Measure 5 generous cups 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.
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, Stevia granulated sweetener, and brown sugar, 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. (The casserole crock collects a lot of water under the lid; I usually lift the lid about twice during the cooking time and drain off the water into the sink. Do it quickly so the crock won’t cool down.)
7. When the blueberry crisp is cooked through, if you’re using the casserole crock you can put it in a preheated 400F/200C oven to crisp the top. This is recommended, but 100% 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.)
8. Serve hot, with whipped cream or ice cream if you really want to celebrate.
9. Leftovers will stay good in the fridge for a day or two, although we didn’t have much left over!

Notes

The 24 oz. frozen blueberries measured about 5 cups. I used Golden Monkfruit Sweetener (affiliate link) , Kirkland frozen blueberries from Costco, Bob's Red Mill Extra Thick Rolled Oats (affiliate link), and blanched almond flour (affiliate link) for this recipe.I used theCrock-Pot Casserole Crock Slow Cooker (affiliate link) that’s shaped like a casserole dish for this recipe, but you can make it in any lLarge Oval Slow Cooker (affiliate link).

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

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 299Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 12mgSodium: 212mgCarbohydrates: 21gFiber: 5gSugar: 7gProtein: 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 ever be strictly sugar-free, but this Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp has only the natural sugar from the blueberries when you use the Golden Monkfruit Sweetener that I prefer for baking. 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 most of my recipes. It’s probably phase three for the original South Beach Diet and definitely a splurge for other low-carb diet plans.

Find More Recipes Like This One:
Use the Dessert Index to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more 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 / Pressure Cooker Recipes on my other site!

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