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.
Peach & Blackberry Crumble
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Ingredients
- 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
Instructions
- Lightly grease a 4-quart slow cooker’s ceramic crock insert.
- In a bowl, combine peaches, blackberries, vanilla and tea.
- In a separate bowl, combine Sucanat and cinnamon; sprinkle half over fruit and stir. Pour fruit mixture into slow cooker.
- 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.
- Cover slow cooker, venting slightly with a wooden spoon, and cook on low for 3-1/2–4 hours.
Recipe Notes
Nutrition Facts
Peach & Blackberry Crumble
Amount Per Serving
Calories 501
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 9g
45%
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Cholesterol 30mg
10%
Sodium 390mg
16%
Total Carbohydrates 67g
22%
Dietary Fiber 11g
44%
Sugars 28g
Protein 11g
22%
* Percent Daily Values are based on a 2000 calorie diet.
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
