Slow Cooker Berry Crumble
This Slow Cooker Berry Crumble is crunchy, sweet, and gooey AND it's made in the Crockpot! It's got less sugar but tastes better than any other crumble I've ever made!
Total Time 3 hours 15 minutes
- 3/4 cup all purpose flour
- 3/4 cup quick cooking oats
- 1/4 cup + 2 tablespoons Truvia Brown Sugar Blend
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 1/2 mini chocolate chips optional
- 3 cups frozen blueberries
- 2 cups frozen strawberries
- 1/4 cup Truvia Baking Blend
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Whisk flour, oats, Truvia Brown Sugar Blend, cinnamon, and salt in a large bowl. Dice butter into small chunks and add to the mixture, cutting it in with a pastry cutter until the mixture is crumbly. Stir in chocolate chips, if using. Set aside.
Rinse the frozen fruit to get rid of any ice chunks or crystals. Place in a second large bowl. (You can also use fresh fruit, but if doing so you may want to reduce the cornstarch amount to 1 tablespoon.)
Sprinkle the Truvia Baking Blend, lemon juice, and cornstarch over the berries and toss to coat.
Spray the bottom of a 5-7 quart slow cooker with nonstick cooking spray. (You can also use a slow cooker liner, but spray it with nonstick spray as well.) Add the fruit and juices, then top with the crumble topping.
Place a paper towel over the slow cooker opening, then cover with the lid. Cook on high power for approximately 2 1/2 to 3 hours, or until the top is wet looking (no powdery mixture remains) and the edges are bubbly.
Serve warm with low-sugar ice cream or whipped topping.