Fruit crisp on a yellow plate topped with ice cream.
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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.
Course Dessert
Cuisine American
Keyword vegan, dessert, slow cooker
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 people
Calories 358kcal
Author Abbey Sharp

Equipment

Ingredients

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