This amazing Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp has been a hit every time I’ve made it and using the Crock-Pot Casserole Crock Slow Cooker means this is easy to make for a special occasion (like Mother’s Day!)
(For Friday Favorites we spotlight past recipes that you may have missed, and if you’re looking for a healthier dessert option for Mother’s Day this low-sugar blueberry crisp made in the slow cooker is a recipe I’ve made over and over for parties. Make it in a large oval slow cooker if you don’t have a Casserole Crock-Pot.)
If you follow my main blog, Kalyn’s Kitchen, then you know I’m into savory low-carb foods and don’t make many desserts. But after I experimented with my Crock-Pot Casserole Crock Slow Cooker to make a Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp, it was such a hit that I’ve made it many more times since. And the Casserole Crock makes 10-12 servings, so this is perfect for parties and special occasions! Since Mother’s Day is this weekend I thought this would be a perfect dessert to make for a healthier treat for Mom.
Making dessert in the slow cooker is the perfect way to free up more time to spend with Mom on her special day. And Happy Mother’s Day to all the moms who visit here!
Ingredients for this CrockPot Recipe:
- frozen blueberries
- rolled oats (not instant, gluten-free if needed)
- melted butter
- coconut oil
- coarsely chopped pecans or walnuts
- blanched almond flour
- Stevia Granulated Sweetener (or other sweetener of your choice; use sugar if you don’t care if this is a low-sugar dessert)
- brown sugar
Get the Complete Recipe for Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp from Kalyn’s Kitchen.
Recommended Slow Cooker Size:
I used the Crock-Pot Casserole Crock Slow Cooker for this recipe. You can make it in a large oval slow cooker but it will be thicker and might take longer to cook.
Click here to see all the Dessert Recipes!