I’m pretty sure I’m not known for my healthy dessert recipes. I like my dessert to be full of sugar and fat! But this one would come in on the healthy end of the spectrum, I think.
Not only that, but it tastes wonderful! The crisp topping is made from almond meal, oats and pecans. It’s sweetened with a bit of honey or maple syrup.
The recipe is adapted from the book Bread and Wine by Shauna Niequist. She mentions this blueberry crisp recipe several times in the book and I decided I would give it a try in the slow cooker.
I like slow cooker desserts just because they can be set up and assembled hours before you want to serve them, but you can still have a warm dessert. They’re also perfect for summertime, when you don’t want to heat up the kitchen. (psst…look for a return of the very popular Summer Slow Cooker Series this summer, this time with 100 days of recipes!).
I adapted the recipe in Bread and Wine in a few other ways too, in addition to making it in a slow cooker instead of the oven. I used butter instead of olive oil. Because butter tastes better than olive oil.
And I used honey instead of maple syrup, because I had honey in the pantry.
I also used double the amount of “crisp” to berries. We like it that way.
Here’s what you’ll need:
I don’t usually keep almond meal/flour, but I had some left from my Whole 30 adventure. If you don’t have almond meal, you can substitute whole wheat flour or oats that you’ve ground in a food processor.
Serves: 4-6 servings
- 16 oz frozen blueberries
- 1 cup quick oats
- ½ cup pecan pieces
- ½ cup almond meal
- ½ tsp. salt
- ¼ cup honey
- 5 Tbs. butter, softened
- Spray the inside of the crock with cooking spray.
- Place blueberries in the bottom of the crock (no need to thaw).
- Stir together oats, pecans, almond meal.
- Add honey and softened butter, using a fork to make crumbles.
- Loosely crumble the topping over the blueberries.
- Cover and cook on low 3-5 hours.
This post is part of the Slow Cooker Dessert Series. To see the other recipes in the series, click here.