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Slow Cooker Blueberry Crisp – A Healthy Dessert

Servings 4 -6 servings


  • 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.


Use whole wheat flour or oats that are ground fine to substitute for almond meal.