Blackberry-Peach Slow Cooker Crumble
3 Hours 20 Mins
Serves 12 (serving size: 2/3 cup)
Topped with a scoop of vanilla ice cream or Greek yogurt, this simple summer dessert is a great way to satisfy the sweet tooth while reaping the nutritional benefits of summer fruit. One serving boasts over 5g of fiber. Keep the peach slices no less than 1/2 inch thick; any smaller, and they may lose their shape when cooked.
- 1 cup old-fashioned rolled oats
- 3 ounces white whole-wheat flour (about 3/4 cup)
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted and cooled to room temperature
- Cooking spray
- 3 pounds peaches, peeled and cut into 1-in. slices
- 3 cups blackberries (about 14 oz.)
- Calories 217
- Fat 9.2g
- Satfat 5g
- Monofat 2.5g
- Polyfat 0.8g
- Protein 3g
- Carbohydrate 33g
- Fiber 5g
- Cholesterol 20mg
- Iron 1mg
- Sodium 101mg
- Calcium 37mg
- Sugars 20g
- Est. added sugars 9g
How to Make It
In a large bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Stir with a whisk. Add melted butter; stir until combined. Set aside 1 cup of mixture.
Coat a 4- to 5-quart slow cooker with cooking spray. Place peaches, blackberries, and remaining oat mixture in slow cooker; stir to combine. Sprinkle peach mixture evenly with reserved 1 cup oat mixture. Lightly coat top with cooking spray.
Cook on LOW for 3 hours, until fruit is bubbly and top is browned.