Slow Cooker Vegan Blueberry & Peach Crisp
This Slow Cooker Vegan Blueberry Peach Crisp will become your go-to healthy summer gluten free dessert for the crockpot to keep you from turning the oven on.
Servings 6 people
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.
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