Slow Cooker Triple Berry Crisp

I have berry FOMO. Despite being fully aware of the multiple containers of ripe blueberries, raspberries, and blackberries waiting faithfully at home, every time I enter the grocery store, I feel a compulsive obligation to purchase more. At one point, I ended up with so many berries nearing their demise that I had no choice but to turn them into Slow Cooker Triple Berry Crisp.

Slow Cooker Triple Berry Crisp – recipe works with fresh or frozen berries so you can enjoy summer fruit year round! Use any mix of blueberries, raspberries, or strawberries. Made with maple syrup and whole grains, this healthy fruit crisp cooks right in the crock pot and can be made gluten free or vegan. Enjoy it for dessert with whipped cream or for breakfast with yogurt. Recipe at wellplated.com | @wellplated

It was a difficult task, but someone needed to take command. Let perfect raspberries, blackberries, and blueberries go to waste? Or make Triple Berry Crisp?

I think you know where this is going.

Crockpot Triple Berry Crisp. A healthy fruit crisp made with fresh or frozen mixed berries, topped with an easy and irresistible oat crumble topping. Includes steps to make gluten free and vegan! Recipe at wellplated.com | @wellplated

Slow Cooker Triple Berry Crisp is for a time when a standard 8×8-inch pan of fruit crisp simply will not do.

Maybe you need to serve a larger crowd.

Maybe you want to keep your kitchen cool by avoiding the oven, so the slow cooker is the way to go.

Maybe you’ve discovered that when it comes to triple berry crisp, a few extra servings is never ever a bad idea.

Or maybe like me, you have berry FOMO. You’ve been impulsively hoarding berries because it’s summer and berries are so good and what if the perfect ripe berries go away and I didn’t eat as many as I wanted???. 

You need a way to use those tasty berries before they go to waste (*cough, Triple Berry Crisp, cough*).

Amazing Triple Berry Crisp, cooked right in the crock pot. Warm mixed blueberries, raspberries, and blackberries, topped with an irresistible oat crumble topping. Recipe at wellplated.com | @wellplated

Although I have yet to meet a fruit crisp I didn’t like, I am especially partial to berry crisps. While all fruit crisps are relatively easy to make (one of their many endearing qualities), berry crisps are especially so, because you don’t need to prep the fruit first.

No peeling, no coring, no dicing. Blueberries, raspberries, and blackberries are ready to go into the baking dish (or in the case of today’s recipe, the slow cooker) just as they are.

Now, let’s talk topping.

Buttery, oat-y, crunchy, cinnamon-y, crispy, I-can’t-stop-eating-this-straight-from-the-bowl topping.

The BEST Slow Cooker Triple Berry Crisp. Recipe can be made with fresh or frozen raspberries, blueberries, and blackberries, so you can enjoy a taste of summer year round. Recipe at wellplated.com | @wellplated

To make this a healthy fruit crisp recipe (at least compared to most), I employed a few simple tweaks to make the topping a bit better for us, while ensuring it remained as delightfully golden, sweet, and dangerously addictive as any good fruit crisp topping should be.

Instead of sugar, I used maple syrup, which tastes lovely paired with the berries, reduced the amount of butter (you can swap coconut oil if you like), and used all whole grains. To make it extra crunchy, I tossed in a handful of slivered almonds, but you can easily swap them out for a different nut or omit the nuts entirely.

Healthy Fruit Crisp, made right in the crock pot! Triple berries, topped with buttery crumble topping, cooked to warm perfection. Top with whipped cream, ice cream, or enjoy it for breakfast with yogurt. Recipe at wellplated.com | @wellplated

This recipe works with any mix of berries, including frozen berries, so you can enjoy the recipe year round.

While the original recipe isn’t gluten free (I use white whole wheat flour, along with the oats) I’ve also included directions to make it gluten free and/or vegan, so you can easily adapt it to your preferences and dietary needs.

Once the Triple Berry Crisp is ready, you’ll have one last choice to make.

To top with ice cream or not to top with ice cream?

Crock Pot Triple Berry Crisp – warm mixed fruit, topped with the BEST butter crumble topping. Made with maple syrup, oats and whole wheat flour, this recipe is healthy compared to most and tastes absolutely delicious! Recipe at wellplated.com | @wellplated

That feels like an easy one too.

Tools I used to make this Slow Cooker Triple Berry Crisp recipe:

Don’t miss these other healthy fruit crisp recipes:

And one more slow cooker dessert: Crock Pot Peach Cobbler

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Slow Cooker Triple Berry Crisp

Triple berry crisp, made easy in the slow cooker! Recipe works with fresh or frozen berries, is healthy compared to most, and can be made gluten free.

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes (on high); 2 hours, 30 minutes (on low)

Total Time: 1 hour, 40 minutes (on high); 2 hours, 40 minutes (on low)

Ingredients:

  • 1 1/4 cups old-fashioned rolled oats (certified gluten free if needed; do not use quick, instant, or steel-cut oats as they will not cook properly)
  • 3/4 cup white whole wheat flour (to make gluten free, swap a 1:1 baking blend or 1/2 cup almond flour/meal mixed with 1/4 cup additional oats)
  • 1/2 cup sliced almonds (or swap chopped walnuts, pecans, or simply omit)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted and cooled to room temperature (to make vegan or dairy free, swap vegan butter or melted coconut oil)
  • 1/3 cup pure maple syrup or honey (I use maple syrup)
  • 5 cups mixed berries, fresh or frozen (I used a blend of blueberries, raspberries, and blackberries)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/2 to 1 tablespoon cornstarch
  • Optional for serving: vanilla ice cream or frozen yogurt, whipped cream, or Greek yogurt

Directions:

  1. Coat a 5- to 6-quart slow cooker with nonstick spray or line with a nonstick liner. In a large bowl, combine the oats, whole wheat flour, almonds (if using), cinnamon, and salt. Pour the melted butter and maple syrup over the top, then stir to evenly moisten.
  2. If using frozen berries, rinse them so that any large ice crystals are removed (the berries do not need to be completely thawed). Place in a large bowl, then stir together with the lemon juice, vanilla, and 1/2 tablespoon cornstarch (if using fresh berries) or 1 tablespoon cornstarch (if using frozen). Transfer to the prepared slow cooker, then sprinkle the oat mixture evenly over the top. Lightly coat the top of the crisp with nonstick spray.
  3. Lay a sheet of paper towel or kitchen towel over the top of the slow cooker so that it overhangs the sides and will stay in place once the slow cooker is covered. (This absorbs moisture and helps the top to crisp). Cover and cook for 1 to 2 hours on high or 2 to 3 hours on low, until the fruit is bubbly and the top is browned. If your berries are still frozen, the cooking time may be longer. Serve warm, topped with vanilla ice cream, Greek yogurt, or whipped cream as desired.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 12)

  • Amount Per Serving:
  • Calories: 186 Calories
  • Total Fat: 9g
  • Saturated Fat: 4g
  • Cholesterol: 15mg
  • Sodium: 54mg
  • Carbohydrates: 26g
  • Fiber: 4g
  • Sugar: 11g
  • Protein: 4g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

18 comments

  1. Lexi @Lexi'scleankitchen Reply

    YUM! This is cobbler perfection! Love that this is made in the slow cooker!

  2. Love all of the berries!

  3. Seriously woman, you and that slow cooker need to come for visit! And teach me your ways! <3

  4. Will the oat topping get crisp as it would if baked in a convection oven? I bought a slow cooker (on an amazing sale price) on a whim, but haven’t yet tried it. I am looking for vegetarian uses for it that make sense compared to cooking in the usual manner. Thanks!

    • Hi Carolyn! It’s not *as* crisp as in the oven, but it’s still golden, toasty, and delicious. A nice plus is that, if your house is hot in the summer, the slow cooker means you don’t need to turn on the oven. If you try the recipe, I hope you enjoy it!

  5. This crisp is beautiful! I love berries, but I love them even more in a pie ;)

  6. hey girl- this looks so yummy! Y’all have a great weekend!

  7. That is an excellent idea to put it in the slow-cooker. Never even thought of that (:

  8. This looks SO good! So, what would happen if the only oats I have are the quick cook oats? Those are the only gf ones I seem to be able to find. Do you think it’s worth a shot?

    • Hi Kathryn! Because quick oats are essentially slightly ground rolled oats, that swap will make the crisp topping less, well, crisp, because they don’t retain their texture. If you don’t mind some loss of texture and a less crispy topping, then absolutely go for it! You could also try replacing some of the oats with extra chopped nuts to help make up for the loss of crunch. I hope that helps!

  9. Yum! I would have never thought to make a berry crisp in a slow cooker – so clever!

  10. Made this berry crisp for dessert last night and because we don’t generally have dessert, it was a real treat. I used strawberries and blueberries – so good and we likes that it wasn’t too sweet. I’ll definitely make this again with whatever berries are in the stores. These two went nicely together and we used a little whipped cream on top for “garnish”.

    Rating: 5

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