Slow Cooker Triple Berry Crisp

The first time I made Slow Cooker Triple Berry Crisp, it was an experiment born out of a desire for something sweet yet simple. I recall a rainy evening when the scent of warm berries wafted through my kitchen, creating an inviting ambiance. I wanted to create a dessert that was not only satisfying but also easy to prepare, and this recipe fit the bill perfectly. As the berries bubbled away in the slow cooker, I felt the anticipation build—I could hardly wait to dig into the warm, rich goodness that awaited me.

There’s something magical about a dessert that comes together effortlessly, especially when it’s made in a slow cooker. The combination of oats, almonds, and juicy berries creates a delectable topping that crisps up beautifully while keeping the fruit underneath warm and gooey. It’s like a cozy hug on a plate, perfect for sharing with loved ones or enjoying as a personal treat while curled up on the couch. Plus, you can customize it with your favorite berries or nuts, making it truly your own.

I’ve made this recipe countless times, adjusting it to my liking and the seasons. Whether it’s summer with fresh berries or winter with frozen ones, it always turns out delicious. The Slow Cooker Triple Berry Crisp has become a staple at family gatherings, potlucks, and casual weeknight dinners. It’s one of those desserts that warms not just your belly but your heart as well.

So, if you’re looking for a way to satisfy your sweet tooth without spending hours in the kitchen, this Slow Cooker Triple Berry Crisp is the answer. I encourage you to give it a try; you won’t be disappointed!

Ingredients You’ll Need for Slow Cooker Triple Berry Crisp

When it comes to the Slow Cooker Triple Berry Crisp, the ingredients are simple yet effective in creating a delicious dessert. Each component plays a vital role in creating the warm, comforting flavors and textures that we crave. The hero ingredients are the mixed berries, which provide a vibrant burst of flavor and nutrition, while the oats and flour form the crunchy topping that makes this dish so irresistible.

• 1 ¼ cups old-fashioned rolled oats – Use certified gluten free if needed; these oats create a hearty base for the crisp that absorbs the berry juices and becomes wonderfully chewy.
• ¾ cup white whole wheat flour – This flour brings a nutty flavor and helps bind the topping together, making it slightly healthier than all-purpose flour.
• ½ cup sliced almonds – These add a delightful crunch and nutty flavor; feel free to substitute with chopped walnuts or pecans if preferred.
• ½ teaspoon ground cinnamon – A warm spice that enhances the sweetness of the berries perfectly.
• ½ teaspoon kosher salt – A must to balance the sweetness; it amplifies the overall flavor profile.
• 6 tablespoons unsalted butter – Melted and cooled to room temperature; this adds richness. For a vegan option, substitute with melted coconut oil.
• ⅓ cup pure maple syrup – A natural sweetener that pairs beautifully with the flavors of the crisp. Honey can be used as an alternative.
• 5 cups mixed berries – Fresh or frozen; a blend of blueberries, raspberries, and blackberries provides a colorful and flavorful filling.
• 1 tablespoon freshly squeezed lemon juice – This adds brightness and enhances the berry flavors.
• 2 teaspoons pure vanilla extract – A hint of vanilla adds depth to the dish, making it more aromatic.
• ½ to 1 tablespoon cornstarch – This thickens the filling; adjust based on whether your berries are fresh or frozen.

Instructions for Slow Cooker Triple Berry Crisp

Making the Slow Cooker Triple Berry Crisp is a breeze, and the great part is, most of the time is spent letting it cook while you carry on with your day! Follow these easy steps to ensure a perfect dessert every time.

1. Begin by preparing your slow cooker. Coat the inner pot of a 5- to 6-quart slow cooker with nonstick spray or line it with a nonstick liner. This ensures the crisp comes out easily once it’s done cooking.
2. In a large mixing bowl, combine the old-fashioned rolled oats, white whole wheat flour, sliced almonds (if using), ground cinnamon, and kosher salt. Stir the dry ingredients together until they are well combined.
3. Next, pour the melted butter and maple syrup over the top of the dry mixture. Using a spatula or wooden spoon, gently stir to evenly moisten all the ingredients. You want them to be well combined but not overmixed.
4. If you’re using frozen berries, rinse them to remove any large ice crystals. They don’t need to be completely thawed, just de-iced. Place the berries in another large bowl.
5. To the berries, add the lemon juice, vanilla extract, and ½ tablespoon of cornstarch (if using fresh berries). If using frozen berries, add 1 tablespoon of cornstarch. Gently stir to combine, ensuring the berries are well coated.
6. Transfer the berry mixture into the prepared slow cooker, spreading it evenly across the bottom. This layer will bubble and burst with flavor as it cooks.
7. Evenly sprinkle the oat mixture over the top of the berries. Make sure to cover the berries completely; this will create a delicious crust on top.
8. To help the topping crisp up nicely, lightly coat the top of the crisp with nonstick spray. This step is essential for achieving that golden crisp topping!
9. Lay a sheet of paper towel or a kitchen towel over the top of the slow cooker. Allow it to overhang the sides; this will help absorb moisture during cooking and ensure a crispy texture.
10. Cover the slow cooker with its lid and cook the Slow Cooker Triple Berry Crisp on high for 1 to 2 hours or on low for 2 to 3 hours. Keep an eye on it, as cooking times may vary depending on your slow cooker. You’ll know it’s done when the berries are bubbly and the top is a lovely golden brown.
11. If you’re using frozen berries, be aware that it may require additional cooking time for everything to heat through and thicken properly. Once done, remove the lid and allow it to cool for a few minutes before serving.
12. Serve the Slow Cooker Triple Berry Crisp warm, topped with a scoop of vanilla ice cream, Greek yogurt, or a dollop of whipped cream, if desired. Enjoy every bite!

Tips and Tricks about Slow Cooker Triple Berry Crisp

Making the Slow Cooker Triple Berry Crisp is a delightful experience, and having a few tips can make it even better. Here’s what I’ve learned through making this recipe time and time again:

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. This crisp can also be enjoyed cold!
• Freezing: You can freeze the baked crisp for up to three months. Just ensure it is completely cooled, then store it in an airtight, freezer-safe container. Thaw and reheat in the oven when you’re ready to enjoy it again.
• Pairing: This crisp is perfect for dessert but can also serve as a delicious breakfast option when topped with yogurt!
• Serving size: This recipe serves twelve, so it’s great for gatherings or meal prepping for the week ahead. You can easily halve the recipe if you prefer a smaller batch.
• Variations: Feel free to switch up the fruits; try mixing in some peaches or apples for a different flavor profile!
• Cooking time: Always keep in mind that cooking times may vary based on the type of slow cooker you have. It’s best to check for doneness periodically.

Serving This Slow Cooker Triple Berry Crisp

When it comes to serving the Slow Cooker Triple Berry Crisp, the options are nearly endless! Here’s how to elevate your dessert experience:

• With Ice Cream: A classic pairing for warm crisps is a scoop of creamy vanilla ice cream. The cold ice cream melts slightly over the warm crisp, creating a delightful contrast in temperatures.
• With Yogurt: For a healthier twist, serve with a dollop of Greek yogurt or coconut yogurt. This adds creaminess while keeping the dish light.
• At Gatherings: This dessert is perfect for family gatherings, potlucks, or celebrations. The large batch serves plenty, making it easy to please a crowd!
• Breakfast Treat: Leftovers can easily transform into a delicious breakfast. Serve it in a bowl with a splash of milk or a scoop of yogurt for a wholesome start to your day.
• Seasonal Fruits: Feel free to adapt the recipe with seasonal fruits. In summer, fresh peaches or cherries can be a great addition, while in fall, try adding apples or pumpkin spice.
• Storing Tips: Always store leftovers in an airtight container in the refrigerator to keep them fresh. Reheat in the microwave or oven when ready to serve again.

FAQ

Conclusion

The Slow Cooker Triple Berry Crisp is truly a comforting dessert that combines warm, sweet berries with a delightful crispy topping. It’s perfect for any occasion, easy to make, and always a crowd-pleaser. I encourage you to try this recipe and enjoy the incredible flavors it brings to your table.

Slow Cooker Triple Berry Crisp

The ultimate comfort dessert, this Slow Cooker Triple Berry Crisp combines warm, juicy berries with a crunchy topping that's both satisfying and easy to make. Perfect for summer gatherings or cozy nights in, this berry crisp will tantalize your taste buds and become your new favorite dessert!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 210 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Wooden Spoon
• Slow Cooker
• Blender

Ingredients

  

• 1 ¼ cups old-fashioned rolled oats Use certified gluten free if needed; these oats create a hearty base for the crisp that absorbs the berry juices and becomes wonderfully chewy.
• ¾ cup white whole wheat flour This flour brings a nutty flavor and helps bind the topping together, making it slightly healthier than all-purpose flour.
• ½ cup sliced almonds These add a delightful crunch and nutty flavor; feel free to substitute with chopped walnuts or pecans if preferred.
• ½ teaspoon ground cinnamon A warm spice that enhances the sweetness of the berries perfectly.
• ½ teaspoon kosher salt A must to balance the sweetness; it amplifies the overall flavor profile.
• 6 tablespoons unsalted butter Melted and cooled to room temperature; this adds richness. For a vegan option, substitute with melted coconut oil.
• ⅓ cup pure maple syrup A natural sweetener that pairs beautifully with the flavors of the crisp. Honey can be used as an alternative.
• 5 cups mixed berries Fresh or frozen; a blend of blueberries, raspberries, and blackberries provides a colorful and flavorful filling.
• 1 tablespoon freshly squeezed lemon juice This adds brightness and enhances the berry flavors.
• 2 teaspoons pure vanilla extract A hint of vanilla adds depth to the dish, making it more aromatic.
• ½ to 1 tablespoon cornstarch This thickens the filling; adjust based on whether your berries are fresh or frozen.

Instructions

 

• Begin by preparing your slow cooker. Coat the inner pot of a 5- to 6-quart slow cooker with nonstick spray or line it with a nonstick liner. This ensures the crisp comes out easily once it’s done cooking.
• In a large mixing bowl, combine the old-fashioned rolled oats, white whole wheat flour, sliced almonds (if using), ground cinnamon, and kosher salt. Stir the dry ingredients together until they are well combined.
• Next, pour the melted butter and maple syrup over the top of the dry mixture. Using a spatula or wooden spoon, gently stir to evenly moisten all the ingredients. You want them to be well combined but not overmixed.
• If you're using frozen berries, rinse them to remove any large ice crystals. They don’t need to be completely thawed, just de-iced. Place the berries in another large bowl.
• To the berries, add the lemon juice, vanilla extract, and ½ tablespoon of cornstarch (if using fresh berries). If using frozen berries, add 1 tablespoon of cornstarch. Gently stir to combine, ensuring the berries are well coated.
• Transfer the berry mixture into the prepared slow cooker, spreading it evenly across the bottom. This layer will bubble and burst with flavor as it cooks.
• Evenly sprinkle the oat mixture over the top of the berries. Make sure to cover the berries completely; this will create a delicious crust on top.
• To help the topping crisp up nicely, lightly coat the top of the crisp with nonstick spray. This step is essential for achieving that golden crisp topping!
• Lay a sheet of paper towel or a kitchen towel over the top of the slow cooker. Allow it to overhang the sides; this will help absorb moisture during cooking and ensure a crispy texture.
• Cover the slow cooker with its lid and cook the Slow Cooker Triple Berry Crisp on high for 1 to 2 hours or on low for 2 to 3 hours. Keep an eye on it, as cooking times may vary depending on your slow cooker. You’ll know it’s done when the berries are bubbly and the top is a lovely golden brown.
• If you’re using frozen berries, be aware that it may require additional cooking time for everything to heat through and thicken properly. Once done, remove the lid and allow it to cool for a few minutes before serving.
• Serve the Slow Cooker Triple Berry Crisp warm, topped with a scoop of vanilla ice cream, Greek yogurt, or a dollop of whipped cream, if desired. Enjoy every bite!

Notes

• Tip 1: If you have leftovers, store them in an airtight container in the fridge for up to three days. This crisp can also be enjoyed cold!
• Tip 2: You can freeze the baked crisp for up to three months. Just ensure it is completely cooled, then store it in an airtight, freezer-safe container. Thaw and reheat in the oven when you're ready to enjoy it again.
• Tip 3: This crisp is perfect for dessert but can also serve as a delicious breakfast option when topped with yogurt!
• Tip 4: Leftovers can easily transform into a delicious breakfast. Serve it in a bowl with a splash of milk or a scoop of yogurt for a wholesome start to your day.
• Tip 5: Feel free to switch up the fruits; try mixing in some peaches or apples for a different flavor profile!

Keyword Berry Crisp Recipe, Crockpot Berry Crisp, easy berry dessert, Slow Cooker Dessert

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.