Slow Cooker Blueberry Crisp – A Healthy Dessert
Servings 4 -6 servings
Ingredients
- 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
Instructions
- 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.
Notes
Use whole wheat flour or oats that are ground fine to substitute for almond meal.