Slow Cooker Mixed Berry Rhubarb Crisp is a slow cooker fruit crisp packed with mixed berries, rhubarb and an oatmeal crumble!

Slow Cooker Mixed Berry Rhubarb Crisp is the best way to enjoy fruit crisp without turning on the oven! It's a vegan dessert with no refined sugar or butter, and there's a recipe video to make the preparation even easier! @FlavortheMoment

Did you watch the NBA Finals?  I’m so happy that the Warriors won the championship last night!  It was such a tragic ending last year so last night’s victory was extra sweet.  I know a lot of people are ready for some different teams to face off in the Finals, but you have to admit that the Warriors and Cavs are one of the greatest rivalries ever.

The only problem now is that I don’t what I’m going to watch on TV until football season because baseball is like watching paint dry half the time.

Enough of that….let’s talk about this slow cooker fruit crisp!

overhead shot of berry crisp in slow cooker with berries on top

I love fruity desserts like peach blueberry crisp, strawberry rhubarb pie, and recently and I’ve become obsessed with this Slow Cooker Mixed Berry Rhubarb Crisp.

It’s so much easier making fruit crisp in the slow cooker, and .you don’t even have turn your oven on!

That’s precisely why I created this recipe.  During the summer months the weather is far too warm to turn the oven on, so I turn to my grill and my slow cooker even more.

berry crisp in the slow cooker

Maybe you saw me testing this recipe on my Instagram stories?  I truly felt like I was making fruit crisp every other day at the time, and it came as no surprise that nobody in my house complained about it. 🙂

I’ve seen slow cooker desserts all over the Internet, but this is the first one I’ve ever made.   I wondered if a fruit crisp would turn out very well in a slow cooker….call me old fashioned.

Obviously it did!

serving of berry crisp in ramekin with spoon alongside

I’ve made this slow cooker fruit crisp with many different varieties of berries and I always included rhubarb.  Rhubarb adds a great tangy flavor and I strongly advise you to try it.  If you’re not a rhubarb fan, simply substitute it with the same amount of berries.

This Slow Cooker Mixed Berry Rhubarb Crisp is a dessert that I plan to make all summer long.  It’s healthier with no refined butter or sugar, it’s flipping easy to make, and you don’t have to turn your oven on.  Enough said — get out that slow cooker!

Recipe Notes:

  • I noticed during the cooking time that one side of my crisp was cooking more than the other so I rotated the slow cooker pot so that the crisp would cook more evenly.  All slow cookers are different but this is something to look out for!
  • Cooking time may differ depending on your slow cooker.
  • The coconut oil in the crumble gives it an amazing texture and flavor and I use it over butter all the time.  If you don’t have coconut oil you can substitute it with the same amount of butter.
  • The coconut sugar may be substituted with the same amount of granulated or brown sugar.
  • Any combination of berries will do here, and if you’re not into rhubarb, substitute it with the same amount of berries.
  • This crisp isn’t overly sweet, so if you prefer a sweeter dessert, you can add an additional 2-4 tablespoons more sweetener.
front shot of berry crisp in ramekin
slow cooker fruit crisp in white ramekin with berries on top

Slow Cooker Mixed Berry Rhubarb Crisp {Recipe Video}

Servings: 8 servings
Prep Time: 10 mins
Cook Time: 3 hrs
Additional Time: 0 mins
Total Time: 3 hrs 10 mins
Slow Cooker Mixed Berry Rhubarb Crisp is the best way to enjoy fruit crisp without turning on the oven!  It’s a vegan dessert with no refined sugar or butter, and there’s a recipe video to make preparations even easier!
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Ingredients

  • 4 cups mixed berries I used 1 lb. strawberries, chopped and 1 pint blueberries
  • 1/2 lb. chopped rhubarb 2 cups
  • 1 cup coconut sugar divided*
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1 cup old fashioned rolled oats
  • 1 cup all purpose flour
  • 1/2 cup melted coconut oil
  • 1 teaspoon ground cinnamon
  • pinch of salt

Instructions 

  • Spray the inside of the crock pot with cooking spray.  Add the berries, rhubarb, 1/2 cup of coconut sugar, cornstarch, orange juice and zest, and stir to combine.
  • In a medium bowl, combine the oats, flour, remaining coconut sugar, cinnamon, and pinch of salt until combined.  Add the coconut oil and stir until moistened.
  • Sprinkle the crisp topping evenly over the fruit mixture and cover.  Cook on low for 3-4 hours.  Serve warm and enjoy!

Notes

  • I noticed during the cooking time that one side of my crisp was cooking more than the other so I rotated the slow cooker pot so that the crisp would cook more evenly.  All slow cookers are different but this is something to look out for!
  • The coconut oil in the crumble gives it an amazing texture and flavor and I use it over butter all the time.  If you don’t have coconut oil you can substitute it with the same amount of butter.
  • The coconut sugar may be substituted with the same amount of granulated or brown sugar.
  • Any combination of berries will do here, and if you’re not into rhubarb, substitute it with the same amount of berries.
  • This crisp isn’t overly sweet, so if you prefer a sweeter dessert, you can add an additional 2-4 tablespoons more sweetener.
 
 

Nutrition

Calories: 357kcal, Carbohydrates: 54g, Protein: 4g, Fat: 15g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Sodium: 20mg, Fiber: 5g, Sugar: 29g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
Keyword: slow cooker fruit crisp
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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