Slow Cooker Triple Berry Crisp

Name: Slow Cooker Triple Berry Crisp
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 1/4 cups old-fashioned rolled oats; 3/4 cup white whole wheat flour; 1/2 cup sliced almonds (or swap chopped walnuts, pecans, or simply omit); 1/2 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 6 tablespoons unsalted butter; 1/3 cup pure maple syrup (or honey, I use maple syrup); 5 cups mixed berries (fresh or frozen (I used a blend of blueberries, raspberries, and blackberries)); 1 tablespoon freshly squeezed lemon juice; 2 teaspoons pure vanilla extract; 1/2 to 1 tablespoon cornstarch; Optional for serving: vanilla ice cream ( or frozen yogurt, whipped cream, or Greek yogurt)

Triple berry crisp, made easy in the slow cooker! Recipe works with fresh or frozen berries, is healthy compared to most, and can be made gluten free.

⏱️ 130 menit 🔪 Persiapan: 10 menit 🔥 Masak: 120 menit 📊 Sulit ⭐ 5.0 (12) 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

12 porsi

1 1/4 cups old-fashioned rolled oats
3/4 cup white whole wheat flour
1/2 cup sliced almonds (or swap chopped walnuts, pecans, or simply omit)
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons unsalted butter
1/3 cup pure maple syrup (or honey, I use maple syrup)
5 cups mixed berries (fresh or frozen (I used a blend of blueberries, raspberries, and blackberries))
1 tablespoon freshly squeezed lemon juice
2 teaspoons pure vanilla extract
1/2 to 1 tablespoon cornstarch
Optional for serving: vanilla ice cream ( or frozen yogurt, whipped cream, or Greek yogurt)

Langkah-langkah

Coat a 5- to 6-quart slow cooker with nonstick spray or line with a nonstick liner. In a large bowl, combine the oats, whole wheat flour, almonds (if using), cinnamon, and salt. Pour the melted butter and maple syrup over the top, then stir to evenly moisten.
If using frozen berries, rinse them so that any large ice crystals are removed (the berries do not need to be completely thawed). Place in a large bowl, then stir together with the lemon juice, vanilla, and 1/2 tablespoon cornstarch (if using fresh berries) or 1 tablespoon cornstarch (if using frozen). Transfer to the prepared slow cooker, then sprinkle the oat mixture evenly over the top. Lightly coat the top of the crisp with nonstick spray.
Lay a sheet of paper towel or kitchen towel over the top of the slow cooker so that it overhangs the sides and will stay in place once the slow cooker is covered**. (This absorbs moisture and helps the top to crisp). Cover and cook for 1 to 2 hours on high or 2 to 3 hours on low, until the fruit is bubbly and the top is browned. If your berries are still frozen, the cooking time may be longer. Serve warm, topped with vanilla ice cream, Greek yogurt, or whipped cream as desired.