Slow Cooker Blueberry Crisp – A Healthy Dessert
If you have around 45 minutes to spend in the kitchen, Slow Cooker Blueberry Crisp – A Healthy Dessert might be an outstanding gluten free and lacto ovo vegetarian recipe to try. This recipe makes 6 servings with 338 calories, 5g of protein, and 22g of fat each. For $1.39 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 991 person found this recipe to be flavorful and satisfying. It works well as a dessert. This recipe from Eat at Home Cooks requires almond meal, blueberries, butter, and salt. With a spoonacular score of 39%, this dish is not so spectacular. Similar recipes include Healthy Blueberry Crisp, Slow Cooker Peach Crisp, and Slow-Cooker Apple Crisp.
Servings: 6
Ingredients:
1/2 cup almond meal
16 oz frozen blueberries
5 Tbs. butter, softened
1/4 cup honey
1 cup quick oats
1/2 cup pecan pieces
1/2 tsp. salt
Equipment:
Cooking instruction summary:
Spray the inside of the crock with cooking spray.Place blueberries in the bottom of the crock (no need to thaw).Stir together oats, pecans, almond meal.Add honey and softened butter, using a fork to make crumbles.Loosely crumble the topping over the blueberries.Cover and cook on low 3-5 hours.
Step by step:
1. Spray the inside of the crock with cooking spray.
2. Place blueberries in the bottom of the crock (no need to thaw).Stir together oats, pecans, almond meal.
3. Add honey and softened butter, using a fork to make crumbles.Loosely crumble the topping over the blueberries.Cover and cook on low 3-5 hours.
Nutrition Information:
covered percent of daily need
