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5
from 1 vote
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.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
45
minutes
mins
Total Time
1
hour
hr
55
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
5
Calories:
243
kcal
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)
1 1/2
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 HIGH for 1 hour 45 minutes without opening the lid during the cooking time.
Serve topped with ice cream or whipped cream.
Nutrition
Calories:
243
kcal
|
Carbohydrates:
42
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
13
mg
|
Potassium:
296
mg
|
Fiber:
8
g
|
Sugar:
17
g
|
Vitamin A:
56
IU
|
Vitamin C:
26
mg
|
Calcium:
53
mg
|
Iron:
2
mg