This cinnamon-spiced berry crisp is perfect for the holidays! We love the ease of making dishes in our Crockpot™ 6qt Easy-to-Clean Slow Cooker. Customize this with your favorite berries and pair it with non-dairy vanilla ice cream or whipped cream for the perfect combo.
Ingredients
You’ll need the following ingredients for this berry crumble:
- frozen berries of choice
- granulated sugar
- lemon juice
- pure vanilla extract
- cornstarch
- old-fashioned rolled oats
- all-purpose flour
- brown sugar
- ground cinnamon
- salt
- vegan butter
How to make this berry crisp
- Prepare the berry mixture. Separate the frozen berries if they’re stuck together. If necessary, strain them to remove any ice particles. Dry them with a paper towel. Add to a mixing bowl with the sugar, lemon juice, vanilla and cornstarch. Mix until combined. Add to your 6qt Crockpot™ slow cooker (we used the Crockpot™ 6qt Easy-to-Clean Slow Cooker).
- Prepare the oat topping. In a separate mixing bowl, add the rolled outs, flour, brown sugar, cinnamon and salt. Mix to combine. Cut in the butter with a fork or pastry cutter. Pour on top of the berry mixture.
- Prepare to cook. Place a paper towel on top of the slow cooker (prior to putting lid on), then place the lid on top – there will be some overhang of the paper towel. This helps absorb excess liquid.
- Cook. Cook on low for 3-4 hours, ensuring the berries have completely defrosted and the top is crispy. Keep on warm setting until you serve.
- Serve. Serve with your favorite non-dairy ice cream or whipped topping!
You may also like:
Slow Cooker Chocolate Pudding Cake
Pressure Cooker Cinnamon Rolls
Pressure Cooker Pumpkin Bread
Slow Cooker Berry Crisp
This cinnamon-spiced berry crisp is perfect for the holidays! We love the ease of making dishes in our Crockpot™ 6qt Easy-to-Clean Slow Cooker. Customize this with your favorite berries and pair it with non-dairy vanilla ice cream or whipped cream for the perfect combo.
Equipment
- Crockpot™ 6qt Easy-to-Clean Slow Cooker (or 6qt Crockpot™ of choice)
Ingredients
- 5 cups frozen berries of choice
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp pure vanilla extract
- 1 tbsp cornstarch
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup cold vegan butter cubed
Instructions
- Separate the frozen berries if they’re stuck together. If necessary, strain them to remove any ice particles. Dry them with a paper towel. Add to a mixing bowl with the sugar, lemon juice, vanilla and cornstarch. Mix until combined. Add to your slow cooker.
- In a separate mixing bowl, add the rolled outs, flour, brown sugar, cinnamon and salt. Mix to combine. Cut in the butter with a fork or pastry cutter. Pour on top of the berry mixture.
- Place a paper towel on top of the slow cooker (prior to putting the lid on), then place the lid on top – there will be some overhang of the paper towel.
- Cook on low for 3-4 hours, ensuring the berries have completely defrosted and the top is crispy. Keep on warm setting until you serve.
- Serve with your favorite non-dairy vanilla ice cream or whipped topping.
