Delicious Living
Peach & Blackberry Crumble
  • Oil for greasing (vegetable or avocado oil)
  • 5 cups sliced peaches, (fresh or frozen)
  • 2 cups blackberries, (fresh or frozen)
  • 1/2 cup rooibos tea, (brewed )
  • 2/3 cup Sucanat sugar
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups gluten-free rolled oats
  • 1/2 cup gluten-free oat flour
  • 1/2 cup sunflower seeds (toasted)
  • 1 teaspoon sea salt
  • 6 tablespoons unsalted butter (melted)

Peach & Blackberry Crumble

Carsen Snyder | Delicious Living
  • Serves: 6 people
  • Calories per serving: 501

With this Peach & Blackberry Crumble in the slow cooker, it's going to be tough to eat dinner before dessert. It's a staff favorite! Venting the slow cooker while the crumble cooks prevents condensation from forming on the lid.

  1. Lightly grease a 4-quart slow cooker’s ceramic crock insert.
  2. In a bowl, combine peaches, blackberries, vanilla and tea.
  3. In a separate bowl, combine Sucanat and cinnamon; sprinkle half over fruit and stir. Pour fruit mixture into slow cooker.
  4. To remaining Sucanat-cinnamon, add oats, oat flour, seeds, salt and butter; mix with a fork to form crumbs. If it seems too dry, stir in a little more melted butter. Sprinkle evenly over fruit.
  5. Cover slow cooker, venting slightly with a wooden spoon, and cook on low for 3-1/2–4 hours.

PER SERVING (1 CUP): 501 cal, 20g fat (5g mono, 6g poly, 9g sat), 30mg chol, 390mg sodium, 67g carb (11g fiber, 28g sugars), 11g protein

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