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.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 2h10m
Number Of Ingredients 12
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
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
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
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
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
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
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
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
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
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
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
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
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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