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.

bowl of warm Triple Berry Crisp topped with melting vanilla ice cream

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.

spoon digging in to a dish of berry crisp made with three types of fresh berries

Perfect Reasons to Make Triple Berry Crisp in a Slow Cooker

There are so many reasons to make crock pot fruit crisp. Slow Cooker Triple Berry Crisp is for a time when a standard 8×8-inch pan of fruit crisp simply will not do.

  • You need to serve a larger crowd.
  • 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*).

slow cooker full of ingredients to make triple berry crisp

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.

bowl of crunchy oat topping for a fruit crisp

How to Make a Healthier Fruit Crisp

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.

  • Use maple syrup instead of sugar – which tastes lovely paired with the berries
  • Reduce the amount of butter (you can swap coconut oil if you like)
  • Use 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.

fruit crisp with blueberries, blackberries and raspberries baked in a crock pot

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? That feels like an easy one too.

dish of Triple Berry Crisp topped with ice cream

Other Healthy Fruit Crisp Recipes

Recommended Tools to Make This Recipe

bowl of Triple Berry Crisp topped with vanilla ice cream

Slow Cooker Triple Berry Crisp

5 from 4 votes
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.

Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins

Servings: 12 servings

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

Instructions
 

  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1(of 12)Calories: 186kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 4gCholesterol: 15mgSodium: 54mgFiber: 4gSugar: 11g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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34 Comments

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  1. Erin,
    Just stumbled across your blog. Love this recipe and others! Great food, elegantly presented. You go girl.
    Robin 5 stars

  2. I am so excited for this recipe. I have been craving berry crisp but it’s been so hot and we don’t have AC so I haven’t made it. Thanks hope to try this over the upcoming weekend!

    1. Hi Jean! Check out step 1 of the recipe—you can either use nonstick spray or a crockpot liner. I hope you enjoy!

  3. I’m trying some new gluten free ideas because I have several friends that follow this type of diet. I have tapioca flour. Would that work as a substitute in this recipe?

    1. Hi Alyssa, I have never tried tapicoa flour, so I’m not sure how it would translate to this recipe. I haven’t tried it myself, so it’d be an experiment, but if you decide to give it a try I’d be interested to hear how it goes.

  4. Hi Erin…I was wondering if I could skip the maple syrup as all I have is pancake syrup and my daughter does not like honey….Would it be alright to leave those out

    1. Hi! The maple syrup is the only sweetener in the recipe, so I recommend leaving it in, as that’s the only way I can vouch for the recipe. You could experiment with using regular sugar, but I haven’t tried that myself.

  5. Erin – I made this a few days ago after getting 10lbs of blueberries from Michigan. It is delicious and so easy! And although I made it for dessert and served with ice cream, it has been even better leftover on plain greek yogurt for breakfast!! Berry pie yogurt…. the chunks of topping mixed in made it so good. Really amazing. Thanks!5 stars

    1. Hi Ashlee! Unfortunately, I didn’t measure cup for cup the yield of this recipe, but you can give it an eyeball to portion it out into 12 servings. I hope this helps!

    1. Hi Scott! Unfortunately, I don’t know the exact amount per serving size, but you could try eyeballing it into 12 equal portions. I hope you enjoy the recipe!

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