Slow Cooker Peach Blueberry Crisp Recipe | Vegan & Gluten Free Summer Dessert
This Slow Cooker Peach Blueberry Crisp Recipe will become your go-to healthy summer gluten free dessert for the crockpot to keep you from turning the oven on.
Servings 6 people
Calories 358kcal
Equipment
- slow cooker
Ingredients
- Fruit Filling:
- 2 tbsp brown sugar
- 2 1/2 tbsp cornstarch
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 5 cups peaches sliced (skin on)
- 2 cups frozen wild blueberries
- 2 tbsp lemon juice
- Topping:
- 1 cup rolled oats gluten free if needed
- ½ cup almond meal
- ½ cup pecans chopped
- 3 tbsp brown sugar
- 2 tbsp minced candied ginger
- ¼ tsp salt
- ¼ tsp cinnamon
- 4 tbsp melted vegan butter
Instructions
- Mix together the topping ingredients in a bowl. Set aside.
- In another small bowl, mix together the brown sugar, cornstarch, ginger, and cinnamon.
- Place the peaches, blueberries, and lemon into a slow cooker and toss with the cornstarch-sugar mixture. Top with the crumble topping.
- Cover with a double layer of paper towel pulled taught so it doesn't touch the crumble top. Cook on high for 2 hours or low for 4 hours.
- Serve with vegan ice cream, if desired.
Nutrition
Calories: 358kcal | Carbohydrates: 48g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Sodium: 162mg | Potassium: 372mg | Fiber: 7g | Sugar: 29g | Vitamin A: 800IU | Vitamin C: 15.2mg | Calcium: 56mg | Iron: 1.7mg