My kids have been really excited about blackberry season! The dessert they have been eagerly awaiting the most is blackberry pie. I still haven’t made the pie even though we’ve had the blackberries around for a couple of weeks. When a pie just seems like too much work, I love to make blackberry crisp (so I have made lots of crisps lately). When we don’t have enough blackberries to harvest for a crisp, I use apples to complete the filling.
This crock-pot Blackberry Apple Crisp is almost done. The butter didn’t melt quite evenly. If the butter isn’t melting in a way that is covering all of the oats, go ahead and move the butter around to get even melting.
The recipe I am sharing with you today may have double the crisp topping you may normally be used to. You see, my absolute favorite part of the crisp is the oat mixture, so I really enjoyed coming up with a crisp recipe that has lots of oat mixture. Feel free to use only half of the oat mixture part of the recipe, and store the other half of the oat mixture in the fridge for a second crisp at a later date. I also wanted to add even more healthy goodness with the addition of the chia seeds, wheat germ, wheat bran and oat bran. Omit the latter 3 ingredients for a gluten free option.
- 2 cups organic oats (use certified organic if needed)
- 1 cup organic sugar (I used the evaporated cane juice from Costco)
- 1/2 cup cold butter, diced into small pieces
- optional, 1/2 cup nuts of your choice like pecans, walnuts, or almonds (we LOVE the pecans)
- 2 T cinnamon (or more because it's so good for you!)
- 1 T Chia Seeds
- 1 t of each, wheat germ, wheat bran, & oat bran (omit for gluten free)
- 2 to 3 cups Blackberries/Apples (or as much as you like/have)
- In the Slow Cooker:
- Mix all of the ingredients together except the fruit.
- Fill a 9x5x3 greased loaf pan with the prepared fruit (if your fruit is on the tart side you can sprinkle a couple of tablespoons of organic sugar over the fruit). Optional: you could also just place your fruit in a greased slow cooker. I have done it both ways with success.
- Top fruit with the oat mixture.
- Place the pan in the slow cooker with no water on the bottom.
- Slow cook for 1.5 to 2.5 hours on high or 4 hours on low, or until the butter has melted and the fruit is bubbly.
- In the Oven:
- Use the same instructions as the slow cooking instructions except bake at 375° for 20-25 minutes or until fruit is bubbly.
The Verdict: I leave the peels on the apples for extra nutrients and to save time.
If you are nuts for nuts like we are, you will find that the addition of nuts is absolutely amazing! It will take something that is great and make it extraordinary.
Also, if you like lots of crisp topping, you’ll love how much crisp topping this recipe produces.
Want other blackberry ideas?
Go here for the complete list of recipes.
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