{"id":21286,"date":"2025-12-17T06:15:00","date_gmt":"2025-12-17T12:15:00","guid":{"rendered":"https:\/\/kalynskitchen.com\/low-sugar-and-gluten-free-slow-cooker\/"},"modified":"2025-12-17T07:15:45","modified_gmt":"2025-12-17T13:15:45","slug":"low-sugar-and-gluten-free-slow-cooker","status":"publish","type":"post","link":"https:\/\/kalynskitchen.com\/low-sugar-and-gluten-free-slow-cooker\/","title":{"rendered":"Slow Cooker Blueberry Crisp"},"content":{"rendered":"

Slow Cooker Blueberry Crisp uses frozen blueberries, and this low-sugar and gluten-free treat is perfect for something different to make during the holidays! Of course blueberry crisp does have a few carbs but if you check the net carbs I bet this recipe is lower in carbs than you think!<\/i><\/p>\n

PIN Slow Cooker Blueberry Crisp to try it later!<\/a><\/p>\n

\"Slow<\/p>\n

Slow Cooker Blueberry Crisp<\/b> is an easy recipe that’s perfect to make as a treat for a special occasion! And this uses frozen blueberries with other ingredients you might keep on hand, so you can make it any time of year.<\/p>\n

When I first tested this recipe with Kara<\/a>, we loved, loved, loved the blueberry crisp! And while we were cooking it my sister Pam and sister-in-law Lisa both dropped by, and they devoured it too. And the leftovers were also a hit with Kara’s kids.<\/p>\n

A few years later Kara and I decided to update this recipe when we realized the original recipe for Blueberry Crisp served ten people and was made in the extra-large Casserole Crock Pot. (You can still find that larger recipe below this new one in this post if you want a bigger size.)<\/p>\n

We worked on a smaller version of Slow Cooker Blueberry Crisp and improved the photos to see if we could entice you to try this recipe that’s been SUCH a hit in my family. I hope your family will also love it. And this will be such a fun change from the usual sweets people make in December; enjoy!<\/p>\n

<\/p>\n

What ingredients do you need?<\/h2>\n

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE<\/strong> link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)<\/p>\n

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  • frozen blueberries<\/li>\n
  • rolled oats; use Gluten-Free Rolled Oats<\/a> (affiliate link) if needed<\/li>\n
  • melted butter<\/li>\n
  • Coconut Oil<\/a> (affiliate link)<\/li>\n
  • coarsely chopped pecans or walnuts<\/li>\n
  • blanched Almond Flour<\/a> (affiliate link)<\/li>\n
  • salt<\/li>\n
  • Monkfruit Sweetener<\/a> (affiliate link) or sweetener of your choice<\/li>\n<\/ul>\n

    Is Slow Cooker Blueberry Crisp Low in Carbs?<\/h2>\n

    Of course blueberries have some carbs, but this gluten-free recipe that doesn’t have added sugar has only about 17 net carbs per serving.<\/p>\n

    What if you don’t have coconut oil?<\/h2>\n

    You can make this with all butter if you don’t have coconut oil. Or use all coconut oil for a version that’s vegan if you prefer.<\/p>\n

    What sweetener did I use for Slow Cooker Blueberry Crisp?<\/h2>\n

    I’m a fan of both Golden Monkfruit Sweetener<\/a> (affiliate link) and Classic Monkfruit Sweetener<\/a> (affiliate link) and either will work fine for this recipe. You can also use any type of sweetener that measures 1:1 like sugar.<\/p>\n

    What slow cooker did I use?<\/h2>\n

    I made this Blueberry Crisp in the Crock-Pot Casserole Crock Mini<\/a> (affiliate link) that holds 2.5 quarts. I chose the smaller Casserole Crock because it’s less deep than most slow cookers and it can go in the oven to brown the top. But if you don’t have that model, any oval-shaped 3 quart slow cooker or a similar size will work. (If you use a different brand of slow cooker, don’t put it in the oven unless you’re sure the manufacturer says it’s safe.)<\/p>\n

    \"Slow<\/p>\n

    How to Make Slow Cooker Blueberry Crisp:<\/h2>\n

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE<\/strong> link at the top of the page, it will take you directly to the complete recipe.)<\/p>\n

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    1. For the new smaller size blueberry crisp you’ll need 16 oz. frozen blueberries, about 3 1\/3 cups.<\/li>\n
    2. Spray the slow cooker with non-stick spray and spread out the blueberries on the bottom (no need to thaw).<\/li>\n
    3. Melt the butter and coconut oil together.<\/li>\n
    4. Chop the pecans or walnuts .<\/li>\n
    5. Buzz oats in a food processor to get oatmeal “crumbs.” (You can skip this step if you prefer a coarser texture.)<\/li>\n
    6. Mix chopped pecans with the oatmeal crumbs; then mix in the almond meal, salt, sweetener, and melted butter\/coconut oil mixture.<\/li>\n
    7. Spread the crisp topping over the blueberries. Cook on HIGH for 3-4 hours, until it’s bubbling and starting to smell great.<\/li>\n
    8. At that point if you’re using the Crock-Pot Casserole Crock Mini<\/a> (affiliate link) (or any slow cooker with an oven-proof liner) you can put it in the oven to crisp the top.<\/li>\n
    9. We baked it at 400F\/200C for about 15 minutes. (Don’t broil.) The baking step is optional but it does make the top more crisp.<\/li>\n
    10. Serve Slow Cooker Blueberry Crisp hot and wait for compliments!<\/li>\n
    11. And of course this would be amazing with either whipped cream or ice cream if you want to splurge for the holidays!<\/li>\n<\/ol>\n

      \"Slow<\/p>\n

      Who else is still a slow cooker fan?<\/h2>\n

      You can use Slow Cooker Recipes<\/a> to see all the recipes on my site, and many of them I still make regularly!<\/p>\n