Slow Cooker Blueberry Crisp has been a hit every time I’ve made it and using frozen blueberries makes this recipe so easy!
Today I’m reminding you about this amazing Slow Cooker Blueberry Crisp from Kalyn’s Kitchen that would make a perfect dessert for a busy holiday. And this recipe uses frozen blueberries, so you can make it any time of year. If you don’t have a Crock-Pot Casserole Crock Slow Cooker (affiliate link) just use a large oval slow cooker for this recipe.
Ingredients for this recipe:
- frozen blueberries
- rolled oats (not instant, gluten-free if needed)
- melted butter
- coconut oil
- coarsely chopped pecans or walnuts
- blanched almond flour
- sweetener of your choice
Why is this recipe a favorite for me?
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 when I experimented with the Casserole Crock to make Slow Cooker Blueberry Crisp that was gluten-free and didn’t have added sugar, it was such a hit with my entire extended family 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 when you have a lot of other food prep to concentrate on.
Recommended Slow Cooker Size:
I used the Crock-Pot Casserole Crock Slow Cooker (affiliate link) for this recipe. You can make it in a large oval slow cooker but it will be thicker and might take longer to cook.