Triple Berry Crisp Recipe Easy Slow Cooker Recipe Wellplated Com

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.

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 (and Crock Pot Apple Crisp too!) 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). 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.

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 berriesReduce 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. 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.