Nothing says summer like the smell of peaches and blueberries bubbling away in your slow cooker—especially when it means dessert basically makes itself while you relax! This Slow Cooker Peach and Blueberry Crisp is my go-to when I want something cozy but don’t want to babysit the oven. Last Fourth of July, I threw this together before heading to the beach, and came home to a house smelling like a bakery. The best part? That golden oat topping gets perfectly crispy while the fruit underneath turns jammy and sweet. Trust me, your spoon will be diving straight for the caramelized edges.
Why You’ll Love This Slow Cooker Peach and Blueberry Crisp
This dessert checks all the boxes for lazy summer baking:
- Effortless magic: Dump everything in the slow cooker and walk away – no oven babysitting!
- Summer in every bite: That perfect jammy fruit and crispy topping tastes like sunshine.
- Customizable cravings: Swap fruits, adjust sweetness, or add nuts to make it yours.
- Crowd-pleaser guarantee: Serve it warm with ice cream melting over the top and watch it disappear.
I’ve served this at everything from backyard BBQs to book club meetings, and it never fails to get rave reviews. The slow cooker does all the hard work while you take the credit!
Ingredients for Slow Cooker Peach and Blueberry Crisp
Gather these simple ingredients – you probably have most in your pantry already! The magic happens when sweet fruit meets that buttery oat topping. I like to separate everything into two bowls before starting – one for the juicy filling, one for the crispy crown.
Fruit Filling
- 4 cups fresh peaches, sliced 1/2-inch thick (peeled if you prefer – I never bother!)
- 2 cups blueberries, fresh or frozen (no need to thaw)
- 1/2 cup granulated sugar (use 1/4 cup if your peaches are super ripe)
- 1 tablespoon lemon juice – brightens everything up
- 1 teaspoon vanilla extract – the secret depth booster
Crisp Topping
- 1 cup old-fashioned oats – gives that perfect chew
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 cup packed brown sugar – dark brown for extra molasses flavor
- 1/2 teaspoon cinnamon – just enough warmth
- 1/4 teaspoon salt – balances the sweetness
- 1/2 cup unsalted butter, melted (I microwave it in 15-second bursts)
How to Make Slow Cooker Peach and Blueberry Crisp
Okay, let’s get this summer dessert party started! The beauty of this recipe is how hands-off it is – you’ll be amazed how these simple steps transform into something magical. Just follow along and resist the urge to peek too often (I know it smells incredible!).
Preparing the Fruit Filling
First, grab that big mixing bowl and toss in your peach slices and blueberries. Don’t be gentle – you want them well coated! Sprinkle over the sugar, lemon juice and vanilla. Now here’s my trick: let it sit for 10 minutes while you prep the topping. The sugar will draw out some natural juices, creating that perfect syrupy base. Taste a blueberry – if it’s still tart, add another tablespoon of sugar. Trust your fruit!
Making the Crisp Topping
In another bowl, whisk together the oats, flour, brown sugar, cinnamon and salt. Now pour in that melted butter and stir with a fork until every oat is shiny and the mixture looks like wet sand. Want to know it’s perfect? Pinch some between your fingers – it should hold its shape briefly before crumbling. This means you’ll get those dreamy crispy clusters!
Cooking and Serving
Pour your fruity mixture into the greased slow cooker and pat it down gently. Sprinkle the oat topping evenly across – no clumps! Cover and cook on high for 2 hours or low for 4. The telltale sign it’s done? The edges will be bubbling and the topping golden. Serve it straight from the pot (careful, it’s hot!) with big scoops of vanilla ice cream melting over the top. That first bite of warm, jammy fruit with the crispy oat crumble? Pure summer heaven!
Tips for the Best Slow Cooker Peach and Blueberry Crisp
After making this dozens of times (sometimes at 2 AM when a craving hits!), I’ve picked up a few tricks:
- Fruit matters: Use slightly underripe peaches – they hold their shape better than super soft ones.
- Crisp check: If your topping isn’t golden enough after cooking, pop it under the broiler for 2 minutes (watch carefully!).
- Space saver: Leave 1-inch clearance at the top – those bubbles like to party!
- Texture trick: For extra crunch, stir 1/4 cup chopped pecans into the oat mixture.
Oh, and keep napkins handy – this is gloriously messy eating!
Ingredient Substitutions and Variations
The beauty of this crisp? You can tweak it endlessly based on what’s in your kitchen! Here are my favorite riffs:
- Gluten-free: Swap the all-purpose flour for almond flour or gluten-free baking blend
- Less sugar: Replace half the sugar with maple syrup – adds amazing depth
- Berry swap: Try blackberries or raspberries instead of blueberries
- Vegan: Use coconut oil instead of butter – it gives a lovely subtle coconut flavor
Don’t be afraid to get creative – I’ve even tossed in shredded coconut or dark chocolate chips before!
Serving and Storing Slow Cooker Peach and Blueberry Crisp
This crisp tastes best served warm right from the slow cooker – I like to scoop it straight into bowls with melting vanilla ice cream pooling around the edges. Leftovers? They’ll keep beautifully in the fridge for 3 days. Just reheat individual portions in the microwave for 30-second bursts until bubbly again. The topping loses some crunch, but the flavors deepen overnight – not a bad tradeoff!
Slow Cooker Peach and Blueberry Crisp FAQs
Over the years, I’ve gotten so many questions about this recipe – here are the ones that pop up most often:
Can I use frozen fruit?
Absolutely! Frozen peaches and blueberries work great – no need to thaw. Just add 1 extra tablespoon of flour to the filling to absorb the extra liquid. I always keep frozen fruit on hand for emergency crisp cravings!
How do I prevent a soggy topping?
Two tricks: First, make sure your melted butter coats every oat. Second, resist opening the lid during cooking – that steam escape is crispiness leaking away! If it’s still too soft, broil it for 90 seconds.
Can I double this recipe?
Yes, but you’ll need a large 6-quart slow cooker. Keep the cooking time the same – just check that the fruit is bubbly at the edges. The topping might need an extra 15 minutes to crisp up properly.
Why is my fruit watery?
This usually means your fruit was extra juicy. Next time, toss it with 1 tablespoon of cornstarch before adding to the slow cooker. Works like a charm!
Can I make this ahead?
You bet! Prep the fruit and topping separately, refrigerate overnight, then assemble and cook when ready. Perfect for dinner parties when you want fresh dessert without the last-minute fuss.
Nutritional Information
Just so you know what you’re diving into (not that it’ll stop you from seconds!): Each serving has about 320 calories, 12g fat, and 52g carbs. These are estimates – your fruit’s natural sweetness and exact measurements can tweak the numbers. But hey, it’s dessert – worth every bite!
Made this summer favorite? Snap a pic and tag me – I’d love to see your crispy creations! Nothing makes me happier than seeing your spoons diving into that golden topping.
PrintIrresistible Slow Cooker Peach and Blueberry Crisp in 4 Hours
A delicious and easy slow cooker dessert featuring peaches and blueberries topped with a crispy oat layer.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups fresh peaches, sliced
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Grease the slow cooker with butter or cooking spray.
- In a large bowl, mix peaches, blueberries, granulated sugar, lemon juice, and vanilla extract.
- Pour the fruit mixture into the slow cooker.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Stir in melted butter until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the fruit.
- Cover and cook on high for 2 hours or low for 4 hours.
- Serve warm with ice cream or whipped cream.
Notes
- Use fresh or frozen fruit.
- Adjust sugar based on fruit sweetness.
- Check crispness after cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
