Or is it a cobbler? Or a crisp? I don’t know. I’m not sure if it’s the that fact that all those words start with the letter c, but I cannot ever keep them straight.
So, I consulted The Kitchn. According to them:
Cobblers generally have biscuit topping dropped on the fruit. Crisps and crumbles are very similar. They both contain fruit and streusel like topping. They only difference is crisps contain oats and crumbles do not.
That settles it! This is a blueberry crumble then.
A vegan gluten free slow cooker crumble no less!
I recently made this desert for my husband’s birthday. I happened to post in on my insta stories and got tons requests for the recipe. I decided instead of messaging everyone with the recipe I would just post it here.
Note this is not, low calorie, low fat or low carb. But it is damn delicious! And what is life without some dessert every now then. We are all about moderation over here.
Fruit cobblers are perfect way to use up summer’s berries. I used blueberries in this, but I don’t see why you couldn’t sub out any other berry. You may need to double check the sweetness, however, if you do.
Now let’s be honest, in the dead of summer do you really want to turn on your oven for an hour? Not me. So, I recreated this quintessential summer dish using the slow cooker. It took 3 hours on low in mine, but if your tend to run a little cooler it may take longer.
This dish is both vegan and gluten free. And white it does contain nuts, it could easily be adapted to be nut free also.
This is not an overly sweet dessert. If you would like it sweeter, add more maple syrup to the berries. Or if you want a sweeter topping, add more sugar. I have tested it with up to twice the amount of sugar, we just prefer less sweet around here.
Gluten free Vegan Slow Cooker Blueberry Crumble
Cooking spray (I prefer coconut oil spray)
2 pints blueberries
2 Tb arrowroot powder
4 Tb maple syrup, divided
1 tsp lemon zest
1 tb lemon juice, freshly squeezed
1/8 tsp cinnamon
1 1/3 cups Oats, old fashioned or rolled (not quick oats)
½ cup Almond flour (could sub out gluten free flour if avoiding nuts, but I didn’t try it.)
1/2 cup Sugar (both cane sugar or coconut sugar will work)
¼ cup chopped pecans
1/2 tsp salt
6 Tb COLD coconut oil (if it warm where you are, throw in the freezer for 5 mins till it firms up)
- Spray the inside of a slow cooker with cooking spray.
- Dump in 2 pints of blue berries. Try not to eat them all.
- Toss the berries with the arrowroot powder, lemon zest, lemon juice and 3 Tb of the maple syrup.
- In a separate bowl make the crumble topping. (the best part IMHO)
- Mix oats, almond flour, sugar, pecans and salt.
- Using your hands, mix in coconut oil till crumbled. Taste test and adjust sweetness if needed, but try not to eat it all. Seriously try hard.
- Sprinkle the crumble on top of blueberries and drizzle the remaining 1 Tb of maple syrup on top.
- Cook on low for 3 hours.
- After 3 hours, turn of the slow cooker and let it sit for 15 mins.
Serve with a scoop of dairy free whipped topping or vanilla ice cream.
Nutrition for 1/8th the recipe (not including the whipped topping/ice cream):
343 calories. 18 grams fat. 46 grams carbs. 5 grams protein
recipe is adapted from Minimalist Bakers Grain-Free Berry Crisp.
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