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! And using the slow cooker for dessert frees up the cook to concentrate on the rest of the dinner.
Easter is this weekend, and today I’m reminding you about this amazing Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp from Kalyn’s Kitchen that would make a perfect dessert for a busy holiday like Easter. 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 just use a large oval slow cooker for this recipe.
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 Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp, 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.
Ingredients for Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp:
- 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