Name: Crock-Pot™ Triple Berry Crumble
Prep time: 10 min
Cook time: 120 min
Total time: 145 min
Ingredients: 2 cups sliced strawberries; 1½ cups blueberries; 1½ cups raspberries; ⅓ cup brown sugar; ½ teaspoon cinnamon; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 2 teaspoons corn starch; ½ cup old fashioned rolled oats; ½ cup all-purpose flour; ¾ cup brown sugar; ½ teaspoon cinnamon; ¼ teaspoon salt; 3 tablespoons unsalted butter, melted; vanilla ice cream; 8 mint sprigs for garnish (optional)

This delicious Triple Berry Crumble features farmer’s market seasonal strawberries, blueberries, and raspberries with an oat crumble for the topping. All of the ingredients(besides the topping) are mixed right inside the of the Crock-Pot™ and then topped with the oat crumble for the easiest, hands-off dessert of the summer!

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Visiting the farmer’s market last weekend, I couldn’t help myself but notice how many stands had fresh, vibrant-colored berries. Glittering in the sunlight they were displayed like jewels. I thought to myself, these deserve to be the star of a dessert. I picked up all that were calling my name plus extra to snack on on the drive back home.

Ingredients You Will Need To Make This Triple Berry Crumble:

Berries – A combination of strawberries, blueberries, and raspberries. Fresh is always best but can sometimes be hard to get your hands on in the winter time. You may use a combination of frozen berries that make a total of 5 cups. Because of the significant temperature difference from fresh to frozen, add another hour of cooking in the Crock-Pot™.

Brown sugar – light or dark brown sugar will do.

Cinnamon – pure, ground cinnamon spice.

Lemon zest and lemon juice – First zest the lemon and measure it out. Then, cut and squeeze out the juice and measure as well. The lemon zest and juice add a bright flavor to this crumble!

Corn starch – Will help thicken the filling ever so slightly.

Oat crumble topping – Is a combination of old fashioned rolled oats (quick oats will work for this recipe too), all-purpose flour, brown sugar, cinnamon, salt, and melted butter. To keep this recipe gluten-free, simply swap out the all-purpose flour with a gluten-free flour. To keep this recipe plant-based, swap out the butter with a plant-based butter.

For serving – vanilla ice cream is a must! Anytime I’m serving ice cream, I love to use mint sprigs to serve alongside as a garnish, it has a beautiful eye appeal but it totally optional.

To Make This Triple Berry Crumble In The Crock-Pot™:

This is a really easy two-step process.

Simply add the berries, brown sugar, cinnamon, lemons zest and juice, and corn starch to the Crock-Pot™ Slow Cooker and stir to combine all of the ingredients.

In another bow, combine the oats, flour, brown sugar, cinnamon, salt, and butter. Stir and then pour over the berry filling in the Crock-Pot™. Cover it and set it on high for 2 hours, that’s it! Serve with ice cream and a sprig of mint. It’s so simple and probably the easiest dessert ever made in my kitchen.

If You Love This Crumble Recipe, Check Out A Few Of My Favorites!

Lemon Olive Oil Cake

Deep Dish Carrot Cake

Lemon Blueberry Poppy Seed Scones

Triple Berry Cream Cheese Puff Pastry Tarts

Pumpkin Bars With Cream Cheese Frosting

If you make this Crock-Pot™ Triple Berry Crumble, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on IG, @fettysfoodblog with your creation.

Disclosure: This post is a sponsored post on behalf of Crock-Pot™. As always, all opinions are my own.