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.
Slow Cooker Blueberry Crisp – A Healthy Dessert
- 16 oz frozen blueberries
- 1 cup quick oats
- 1/2 cup pecan pieces
- 1/2 cup almond meal
- 1/2 tsp. salt
- 1/4 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.
Sheila @ Sheila's Potpourri says
I *loved* Shauna’s book ‘Bread and Wine!!’ You *must* try the goat cheese stuffed dates!! Yummmmmmy! I’ll try your adaptation of her blueberry crisp. Thanks for sharing it!
Oh yes! Those dates are on my list to make!
Sounds wonderful – what changes would I make to bake in the oven? Thank you.
Bake it at 350 for 30-40 minutes.
did the oven version today in a glass 8×11 for 35 minutes. worked great! (I also had to cheat and use regular all purpose flour. didn’t hurt a thing!)
I can’t use nut products. Do you have suggestions to replace the almond meal and pecan pieces so it still taste sweet? Thanks!
I think I would use whole wheat flour and more oats. Maybe go with rolled oats instead of quick oats for more texture.
Alicia A. says
I’m also badly allergic to nut products, LR. Tiffany, could I sub flax meal for the almond meal? 🙂
I would think so. I haven’t used flax meal, but I bet it would work fine.
Kim of Mo'Betta says
This sounds great! Pinned!
This looks so good, I hope it will work out in my 6 quart slow cooker! I pinned & plan on trying it sometime this summer. How about using fresh berries?
Christine, I make it in a 6 quart slow cooker. And I think fresh berries would work great. You might need a shorter cooking time.
can this recipe be doubled and still fit in the same size crock pot?
It should still fit. You may need to increase the cook time.
I just made this! I did extra pecans as well.
Followed directions other than that. Yummy!!!
I love this. I just bought 2 pints of fresh blueberries on sale and this will be a perfect way to use them. Also love that this uses almond meal, as I’m gluten free.
Do you have the breakdown on number of carbs, calories, fat etc. My husband is diabetic and this would be great to know. Thanks.
Michelle Giroux says
Do you think k other berries could be used?
Beth Moore says
Michelle Giroux says
Sylvia Olson says
Does the crisp really come out crispy? Also the quick cooking oats, I have rolled oats that I make oatmeal in 5 mins not the 1 minute type. Will that work too?
It actually comes out crispier than you might think, the pecans help it taste crisp. You can also pop it under the broiler in the oven for a few minutes if you want it even crispier.