Berry Maple Crumble In The Crock Pot Recipes

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SLOW COOKER TRIPLE BERRY CRISP



Slow Cooker Triple Berry Crisp image

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.

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 2h10m

Number Of Ingredients 12

1 1/4 cups old-fashioned rolled oats
3/4 cup white whole wheat flour
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
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)

Steps:

  • 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 Facts : ServingSize 1 (of 12), Calories 186 kcal, Carbohydrate 26 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 54 mg, Fiber 4 g, Sugar 11 g

SLOW-COOKER BLUEBERRY COBBLER



Slow-Cooker Blueberry Cobbler image

I love blueberries, and this easy cake-mix cobbler showcases them deliciously. Serve the treat warm with a big scoop of French vanilla ice cream or a dollop of whipped cream. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 12 servings.

Number Of Ingredients 8

4 cups fresh or frozen blueberries
1 cup sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract
1 package French vanilla cake mix (regular size)
1/2 cup butter, melted
1/3 cup chopped pecans
Vanilla ice cream, optional

Steps:

  • In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.

Nutrition Facts : Calories 331 calories, Fat 11g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.

THE ULTIMATE BERRY CRUMBLE



The Ultimate Berry Crumble image

I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

2 cups all-purpose flour
¼ teaspoon fine salt
¾ teaspoon baking powder
¾ cup white sugar
¾ cup frozen unsalted butter
1 ½ teaspoons vanilla extract
2 large egg yolks
1 teaspoon apple cider vinegar, or as needed
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
⅓ cup white sugar
2 teaspoons cornstarch
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
  • Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
  • Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
  • Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g

SLOW-COOKER MIXED BERRY COBBLER RECIPE BY TASTY



Slow-Cooker Mixed Berry Cobbler Recipe by Tasty image

Here's what you need: raspberry, blueberry, strawberry, blackberry, cornstarch, vanilla cake mix, butter

Provided by Claire Nolan

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

1 cup raspberry
1 cup blueberry
1 cup strawberry
1 cup blackberry
1 tablespoon cornstarch
1 package vanilla cake mix
8 tablespoons butter, cut into pieces

Steps:

  • Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
  • Sprinkle cornstarch on top and mix gently.
  • Pour cake mix on top of the berries and spread out so it covers the berries.
  • Place pieces of butter on top of the cake mix and cover.
  • Cook on high for 2½ to 3 hours, until the cake is fully cooked.
  • Serve topped with ice cream
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 51 grams, Fat 13 grams, Fiber 3 grams, Protein 1 gram, Sugar 27 grams

MAPLE BLUEBERRY CRISP



Maple Blueberry Crisp image

With a tender crumb topping, this yummy blueberry crisp makes a wonderful treat after a brunch or evening meal. I sometimes top servings with a scoop of vanilla ice cream.-Mona Wright, Villa Rica, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 9

4 cups fresh or frozen blueberries
1/2 cup maple syrup
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1-1/4 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup cold butter
1 teaspoon almond extract
Vanilla ice cream, optional

Steps:

  • Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top., Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.

Nutrition Facts : Calories 315 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 2g fiber), Protein 2g protein.

VERY BERRY SLOW-COOKER COBBLER



Very Berry Slow-Cooker Cobbler image

Four pantry staples plus your trusty slow cooker are all you need to whip up this juicy summer sweet.

Provided by By Corey Valley

Categories     Dessert

Time 4h10m

Yield 8

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
3 cups fresh mixed berries
2 tablespoons sugar
Vanilla ice cream, as desired

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix cake mix and butter until crumbly. Place mixture slow cooker.
  • Pour berries on top of mixture; sprinkle with sugar. Cover and cook on Low heat setting 4 hours.
  • Serve warm with ice cream.

Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 30 g, TransFat 0 g

BERRY MAPLE CRUMBLE IN THE CROCK POT



Berry Maple Crumble in the Crock Pot image

Make and share this Berry Maple Crumble in the Crock Pot recipe from Food.com.

Provided by Geema

Categories     Dessert

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup flour
1/2 cup chopped walnuts
2/3 cup packed brown sugar
1/2 cup cold butter, cut in cubes
4 cups fresh blueberries or 4 cups frozen blueberries
1 cup frozen raspberries or 1 cup blackberry
2/3 cup maple syrup
1 tablespoon cornstarch
2 tablespoons lemon juice
frozen yogurt or ice cream, for topping

Steps:

  • Combine flour, walnuts and brown sugar in a bowl.
  • Cut in the butter using a pastry blender or a food processor, working the mixture until it's the size of small peas.
  • Combine the berries, maple syrup, cornstarch and lemon juice in the slow cooker stoneware.
  • Toss to mix and coat well.
  • Sprinkle the prepared topping over the berries.
  • Cover and cook on High for 3-4 hours or on Low for 6-8 hours, or until juices bubble and fruit is tender.
  • Serve warm with your topping of choice.

Nutrition Facts : Calories 533, Fat 22.4, SaturatedFat 10.4, Cholesterol 40.7, Sodium 123.7, Carbohydrate 83.2, Fiber 4.9, Sugar 55.8, Protein 4.8

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