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!
- 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)
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Add the strawberries, blueberries, raspberries, brown sugar, cinnamon, lemon zest, lemon juice, and corn starch to the Crockpot™ Slow Cooker. Stir to combine.
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To make the oat crumble topping, add the oats, flour, brown sugar, cinnamon, salt, and butter into a large bowl. Stir to combine. Pour over the berry filling.
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Cover with the lid and cook on high for 2 hours.
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Remove lid and let cool for 15 minutes. Serve with vanilla ice cream and a sprig of mint (optional).