Slow Cooker Mixed Berry Rhubarb Crisp {Recipe Video}
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!
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.
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