Slow Cooker Granola Berry Crisp

Healthy berry crisp made in the slow cooker. The topping is granola instead of a homemade topping.

I can’t believe it’s the end of June already! With all the fresh fruit available I made this gorgeous Slow Cooker Light Berry Crisp. Yes, it’s a healthy recipe, and couldn’t be any easier to boot. 

I used 5 cups of fresh berries, a squeeze of lemon juice, then for the topping I used my favorite granola. I did not add any sugar. Why do you ask? Because I knew I was going to top this beauty with low-fat ice cream, I love Dreyer’s half the fat French Vanilla, which compliments the tart berries perfectly.

How to make granola berry crisp:

You will need:

• 3 cups raspberries
• 2 cups blueberries
• 1 Tablespoon lemon juice (1/2 lemon)
• 1 1/2 cups granola

Directions:

• Rinse the berries and add them to the slow cooker.
• Squeeze the lemon juice over the berries.
• Sprinkle over the granola.

• Place a paper towel over the crockpot, then secure it in place with the lid of the slow cooker.
• Cook on HIGH for 1 hours and 45 minutes without opening the lid during the cooking time.
• Serve with ice cream or whipped cream if desired.

Can I use different fruit in this?

Yes! Any type of fruit can be used. Try one of these next time:

• Peaches or nectarines
• Thinly sliced apples
• Blackberries

Such a perfect dessert for summertime. Light and fresh, with no guilt! I actually saved a bowl of this and at it for breakfast the next day (without ice cream!)

Slow Cooker Granola Berry Crisp

Slow Cooker Granola Berry Crisp is a refreshings dessert with topped with vanilla ice cream and can even be a wonderfully light and fruity breakfast.

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Prep Time: 10 minutes

Cook Time: 1 hour 45 minutes

Total Time: 1 hour 55 minutes

Course: Dessert

Cuisine: American

Keyword: Granola Berry Crisp

Servings: 5

Calories: 243kcal

Author: Sarah Olson

Equipment

• Slow Cooker- 6 quart or larger-oval

Ingredients

• cooking spray
• 3 cups raspberries
• 2 cups Blueberries
• 1 tbsp lemon juice (juice from ½ a lemon)
• 1½ cups granola (I used Bare-Naked Fruit and Nutty)

Optional Toppings

• vanilla ice cream
• whipped cream

US Customary – Metric

Instructions

• Spray the slow cooker with non-stick spray.
• Add the berries down to the bottom of the crock.
• Squeeze the lemon over the berries.
• Sprinkle the granola evenly over the berries.
• Place a paper towel over the top of the crock (pictured above) then secure it by covering the crock with its lid.
• Cook on LOW for 1 hour 45 minutes without opening the lid during the cooking time.
• Serve topped with ice cream or whipped cream.

Nutrition

Calories: 243kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 296mg | Fiber: 8g | Sugar: 17g | Vitamin A: 56IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 2mg

Tried this recipe?Mention @themagicalslowcooker or tag #themagicalslowcooker!

More fruit desserts to try in the slow cooker:

• Slow Cooker Lemon Spoon Cake
• Slow Cooker His and Hers Cobbler
• Slow Cooker Pineapple Coconut Spoon Cake
• Slow Cooker Scalloped Apples
• Slow Cooker Baked Apples
• Slow Cooker Caramel Apple Pie Dip