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You are here: Home / Dessert / Blackberry-Peach Slow Cooker Crumble

June 9, 2017 By Kaitlin 3 Comments

Blackberry-Peach Slow Cooker Crumble

My husband absolutely loves peaches, specifically peach desserts. However, peeling and slicing a bunch of peaches is kind of a pain. So, hooray for frozen cut peaches! Also hooray for slow cooker dessert recipes!

Blackberry-Peach Slow Cooker Crumble

This recipe, adapted from a Cooking Light recipe, is really simple. Just mix together a few ingredients, add to your slow cooker, and wait.

Blackberry-Peach Slow Cooker Crumble

Three hours later, your house will smell fantastic, and you’ll have enough Blackberry Peach Crumble to feed a crowd! Just top with ice cream and dig in!

Blackberry-Peach Slow Cooker Crumble

Ingredients:

  • 1 cup old-fashioned rolled oats (I used Bob’s Red Mill Regular Rolled Oats)
  • 3/4 cup whole-wheat flour (I used Bob’s Red Mill Whole Wheat Flour)
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (or margarine for vegan-friendly), melted and cooled to room temperature
  • Cooking spray
  • 5 (10 oz) bags frozen cut peaches, thawed
  • 3 cups blackberries

To start, melt the butter and let cool to room temperature. Combine the oats, whole wheat flour, brown sugar, cinnamon, nutmeg, cardamom, and salt, stirring with a whisk.

IMG_8905 IMG_8906

Add the melted butter and stir until well combined. Measure out 1 cup of the mixture and set aside.

IMG_8909

Spray your slow cooker with cooking spray. Add peaches, blackberries, and the remaining oat mixture in your slow cooker, stirring to combine.

IMG_8907 IMG_8910

Sprinkle the mixture with the reserved 1 cup oat mixture. Lightly spray with cooking spray.

IMG_8911

Cover and cook on low for 3 hours, until the fruit is bubbly and the top is browned.

IMG_8912

This recipe delivers a comforting dessert with minimal effort.

Blackberry-Peach Slow Cooker Crumble

It’s a perfect addition to a barbecue; have it cooking in your kitchen while cooking on the grill.

Blackberry-Peach Slow Cooker Crumble

A few hours later, you’ll have a delicious dessert to serve!

 Blackberry-Peach Slow Cooker Crumble
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Blackberry-Peach Slow Cooker Crumble

Prep Time: 10 minutes

Cook Time: 3 hours

Yield: 12 servings

Ingredients

  • 1 cup old-fashioned rolled oats
  • 3/4 cup whole-wheat flour
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (or margarine for vegan-friendly), melted and cooled to room temperature
  • Cooking spray
  • 5 (10 oz) bags frozen cut peaches, thawed
  • 3 cups blackberries

Instructions

  1. To start, melt the butter and let cool to room temperature. Combine the oats, whole wheat flour, brown sugar, cinnamon, nutmeg, cardamom, and salt, stirring with a whisk.
  2. Add the melted butter and stir until well combined. Measure out 1 cup of the mixture and set aside.
  3. Spray your slow cooker with cooking spray. Add peaches, blackberries, and the remaining oat mixture in your slow cooker, stirring to combine.
  4. Sprinkle the mixture with the reserved 1 cup oat mixture. Lightly spray with cooking spray.
  5. Cover and cook on low for 3 hours, until the fruit is bubbly and the top is browned.
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Filed Under: Dessert, Make Ahead, Meatless, North America, Nut Free, Slow Cooker, Vegetarian Tagged With: Blackberries, Blackberry, Brown Sugar, Butter, Cardamom, Cinnamon, Crock Pot, Crumble, Dessert, I Can Cook That, Make Ahead, Meatless, Nutmeg, Peach, Peaches, Recipe, Rolled Oats, Slow Cooker, Vegetarian, Whole Wheat Flour

Comments

  1. Sheila says

    September 5, 2017 at 3:50 am

    Thank you so much for this simple and delicious recipe. My family loves peaches and I prepared this last night. It was a big hit.

    Reply
    • Kaitlin @ I Can Cook That says

      September 5, 2017 at 12:59 pm

      So glad you enjoyed it as much as I did, Sheila!

      Reply

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