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!
4cupsmixed berriesI used 1 lb. strawberries, chopped and 1 pint blueberries
1/2lb.chopped rhubarb2 cups
1cupcoconut sugardivided*
1 1/2tablespoonscornstarch
2tablespoonsorange juice
1tablespoonorange zest
1cupold fashioned rolled oats
1cupall purpose flour
1/2cupmelted coconut oil
1teaspoonground cinnamon
pinchof 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.