This Slow Cooker Razzleberry Crisp is a delightful dessert that requires minimal effort. The combination of tart berries and sweet, crunchy topping makes for a perfect treat any time of the year.
Ingredients: 4 cups mixed berries such as raspberries, blackberries, and blueberries. 1/2 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 cup old-fashioned rolled oats. 1/2 cup all-purpose flour. 1/2 cup packed brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted.
Instructions: Toss the mixed berries, granulated sugar, cornstarch, and lemon juice together in a large bowl until everything is well mixed. Rolling oats, flour, brown sugar, cinnamon, and salt should all be mixed together in a different bowl. Add the melted butter to the oat mixture and mix it all together. Put the berry mixture into a slow cooker that has been greased. To make the oat mixture even, sprinkle it on top of the berries in the slow cooker. Put the lid on top and cook on low heat for three to four hours, or until the topping is golden brown and the fruit bubbles. If you want, you can serve it warm with a scoop of vanilla ice cream. Have fun!
Prep Time: 15 minutes
Cook Time: 180 minutes
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