Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp

Ingredients

• 24 oz. frozen blueberries, about 5 cups
• 1 1/2 cups rolled oats, coarsely ground in food processor or bowl attachment of an immersion blender
• 1/4 cup melted butter
• 1/4 cup melted coconut oil
• 1 cup coarsely chopped pecans or walnuts
• 3/4 cup blanched almond flour
• 3/4 tsp. salt
• 6 tablespoons sweetener of your choice

Directions

1. Coat the slow cooker insert with non-stick spray. Portion out 5 generous cups of frozen blueberries, then add them to the slow cooker.
2. Pulse the rolled oats in a food processor or in the bowl attachment of an immersion blender until they are broken into small pieces, stopping before they turn into a fine flour.
3. Warm the butter and coconut oil until melted together, and chop the nuts into coarse pieces.
4. Transfer the processed oats to a mixing bowl. Add the chopped nuts, blanched almond flour, salt, Stevia granulated sweetener, and brown sugar, then pour in the butter and coconut oil. Stir until the mixture is evenly moistened and well combined.
5. Scatter the topping evenly over the blueberries. Cook on HIGH for 3-4 hours, until the fruit is very hot, bubbling, and fragrant. If you are using a casserole crock, moisture may gather beneath the lid; lift it quickly a couple of times while it cooks and pour that liquid into the sink so the crock does not cool too much.
6. Once the crisp is fully cooked, a casserole crock can go into a preheated 400F/200C oven to brown and firm up the topping. It is a helpful finishing step, but 100% optional. Do not use the broiler with the casserole crock.
7. Serve the crisp hot, adding whipped cream or ice cream if you want to make it extra festive.
8. Store any remaining crisp in the fridge for a day or two.