Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp

Directions

Spray the slow cooker crock insert with non-stick spray. Measure 5 generous cups frozen blueberries, and put them in the slow cooker. Use a food processor or the bowl attachment of an immersion blender to buzz the rolled oats until they’re chopped fairly small but not finely ground. Melt butter and coconut oil together and coarsely chop the nuts. Put the ground oats into a bowl and add the chopped nuts, blanched almond flour, salt, Stevia granulated sweetener, and brown sugar, and then stir in the butter/coconut oil mixture and stir to distribute it throughout the crisp ingredients. Spread the crisp topping over the blueberries and cook on HIGH for 3-4 hours, or until the mixture is bubbling hot and you can smell blueberries. When the blueberry crisp is cooked through, if you’re using the casserole crock you can put it in a preheated 400F/200C oven to crisp the top. This is recommended, but 100% optional. Serve hot, with whipped cream or ice cream if you really want to celebrate. Leftovers will stay good in the fridge for a day or two, although we didn’t have much left over!.