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.
Check out The Best Slow Cooker Summer Desserts with Fruit to see more ideas for warm-weather desserts made in the slow cooker.