Warm fruit filling, nutty crisp topping, cold vanilla ice cream that starts to melt into it all...
This my friends, is what dessert dreams are made of. I met someone once who told me they didn't like when their dessert was warm because it caused the ice cream to melt. I immediately wrote that person off as a friend.
No, not really. But I thought about it.
This Slow Cooker Blueberry Crisp encompasses all the above components of a dessert dream, plus the additional perk of super sweet local blueberries. I discovered an organic blueberry farm just miles from my house and, naturally, got too excited and bought a 5 lb box without any idea of what I was going to do with them. Luckily, the Recipe Redux challenged us this month to come up with a slow cooker recipe to keep the heat of summer out of the kitchen.
I thought a warm dessert would be the perfect slow-cooker experiment. I love making warm baked goods with in-season fruit, but summer always leaves me confused. I want the dessert but I don't want to crank up the oven in order to make it.
That's where the slow cooker comes in. This dessert cooks up in about 2 1/2 hours without heating up your kitchen. It's also super easy to make. You can adjust the amount of sugar in your fruit filling to your liking and depending on how sweet your berries are. In fact, you might not even need to add any! The crisp topping comes together in just a couple minutes in a bowl. Pour the berries and frozen peaches in the slow cooker, add the crisp topping, turn on the slow cooker and you're done!
Be sure to check out all the other slow cooker recipes by clicking on the link at the end of this post!
Slow Cooker Blueberry Peach Crisp
Makes 6-8 servings
4 cups blueberries
2 cups frozen peaches
2-4 tablespoons sugar, optional (depending on your taste and how sweet your berries are)
1/8 teaspoon salt
For the Crisp Topping:
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons brown sugar
1/4 cup plus 2 tablespoons sugar
5/8 teaspoon salt
1/4 cup plus 2 tablespoons coconut oil, melted
3/4 cup rolled oats
3/4 cups pecans, roughly chopped
1. Combine blueberries, peaches sugar, if using, and salt in slow cooker insert.
2. In a medium bowl, combine flour, brown sugar, sugar, and salt. Add melted coconut oil and mix well until combined. Add rolled oats and pecans and mix well.
3. Distribute topping over fruit mixture. Put lid on slow cooker and cook on high for 2 1/2 to 3 hours. If you think of it, crack the lid during the last 15 minutes of cooking to let off some of the steam. If you forget, don't worry about it. Serve with a scoop of your favorite vanilla ice cream and enjoy!