Slow Cooker Blueberry Crisp - A Healthy Dessert
INGREDIENTS
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Slow Cooker Blueberry Crisp – A Healthy Dessert
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march 28, 2014 by tiffany
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Blueberry Crisp in the Slow Cooker
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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.
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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.
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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.
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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 fo
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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.
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And I used honey instead of maple syrup, because I had honey in the pantry.
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I also used double the amount of “crisp” to berries. We like it that way.
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Here’s what you’ll need:
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slow cooker blueberry crisp ingr
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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.
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Slow Cooker Blueberry Crisp – A Healthy Dessert
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Yield: 4-6 servings
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Slow Cooker Blueberry Crisp – A Healthy Dessert
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Ingredients
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16 oz frozen blueberries
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1 cup quick oats
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1/2 cup pecan pieces
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1/2 cup almond meal
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1/2 tsp. salt
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1/4 cup honey
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5 Tbs. butter, softened
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