Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp

Mother’s Day is this weekend and this Low-Sugar, low-glycemic, and Gluten-Free Slow Cooker Blueberry Crisp will be a healthy treat for mom. And it uses frozen blueberries, so you can make this over and over! Use the Dessert Index to find more recipes like this one.

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Since it’s Mother’s Day Weekend I thought it would be fun to spotlight one of my healthy treats. I’ve made this several times for guests since I posted the recipe last year, and it’s always been a big hit! Enjoy, and Happy Mother’s Day to all the moms who read my blog!

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.

ThisLow-Sugar and Gluten-Free Slow Cooker Blueberry Crisp fits all those requirements, and the day I tested this recipe withKara, 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 version of this tasty 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 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. And as you can see, I made this in my beloved Crock-Pot Casserole Crock Slow Cooker 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 a large oval slow cooker as well, although it won’t be quite as pretty.

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!

For the large blueberry crisp I made you’ll need 24 oz. frozen blueberries, about 5 cups. Spray the slow cooker with non-stick spray and spread out the blueberries on the bottom (no need to thaw). Buzz the oats in a food processor (or use the bowl attachment of an immersion blender like I did.) Melt the butter and coconut oil together.

Chop the pecans or walnuts with a chef’s knife and mix 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 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.)

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 Recipe

Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp

Yield: 10 servings

Total Time: 3-4 hours and 10 minutes

Prep Time: 10 minutes

Cook Time: 3-4 hours

Mother’s Day is this weekend and this Low-Sugar, low-glycemic, and Gluten-Free Slow Cooker Blueberry Crisp will be a healthy treat for mom.

Ingredients:

• 24 oz. frozen blueberries, about 5 cups (see notes)
• 1 1/2 cups rolled oats, coarsely ground in food processor or bowl attachment of an immersion blender (I used Bob’s Red Mill Extra Thick 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 (see notes)
• 3/4 tsp. salt
• 6 tablespoons sweetener of your choice (see notes)

Directions:

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.)
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:

I used theCrock-Pot Casserole Crock Slow Cookerthat’s shaped like a casserole dish for this recipe, but you can make it in a large oval slow cooker as well, it just won’t be quite as pretty.

I used Golden Monkfruit Sweetener, Kirkland frozen blueberries from Costco, Bob’s Red Mill Extra Thick Rolled Oats, and blanched almond flour for this recipe.

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

All images and text ©Kalyn Denny for Kalyn's Kitchen.

South Beach Diet / Low-Carb Diet Suggestions:
Obviously a dessert made with fruit can’t ever be strictly low-carb, 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 South Beach Diet and definitely a splurge for other low-carb diet plans.

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!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into his nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.