Slow Cooker Berry Crisp

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time – 2 1/2 hours

Ingredients

• 12 oz. raspberries, fresh or frozen
• 12 oz. blackberries, fresh or frozen
• 16 oz. strawberries, hulled, fresh or frozen
• 1/2 cup sugar
• 4 Tbsp cornstarch
• 1/3 cup berry preserves
• 1/2 cup oats
• 1/2 cup light brown sugar
• 1/4 cup all purpose flour
• 3 Tbsp butter
• 2 tsp ground cinnamon

Directions

• Spray the slow cooker with non-stick cooking spray.
• Add the raspberries, blackberries, strawberries, sugar, cornstarch, and preserves to the slow cooker. Stir until all the berries are coated evenly.
• In a small bowl, combine the oats, brown sugar, flour, butter, and cinnamon. Use a fork or pastry blender to cut the butter into the mixture.
• Sprinkle the oat mixture over the berries.
• Place the lid on and set the slow cooker to high. Cook for 2 1/2 hours. Berries will be bubbly and oat topping will be a little firm.
• Optional: Turn your oven broiler on low and remove the lid to the slow cooker. Place the slow cooker insert in the oven for 2 – 3 minutes until top is lightly browned.  Remove from oven.
• Allow to cool for 15 minutes before serving.

NOTE: Only place your slow cooker insert under the broiler, if it’s safe to do so.