I know for some of you it’s always crockpot season. But, I don’t use my crockpot as often as I should. Since I work from home it is just as easy for me to slow roast in the oven or slow simmer on the stove top. I have certain recipes that work best it each of these. There are just some things that I feel don’t work well in a crockpot. But, so many that do and this is one of them. Compotes and crisps are some of my favorite things to make and I really like making them in the crockpot. I feel the slow simmer really allows the flavors to melt together. So tasty.
Normally at the end of garden season I am found making strawberry rhubarb, but after my blueberry lemon glaze donuts and becoming obsessed with lemon flavors I knew I wanted to welcome fall with another blueberry lemon treat. What I love most about crockpot crisps is that you can just dump it all into the pot , turn it on and walk away. No blending, no melting, no molding. For me, I don’t even measure. But, don’t worry if that makes you anxious. There is a recipe that you can follow which will give you the same results. 😉 This recipe has a bit of mixing and measuring for the filling…
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 cup brown sugar substitute (I used Ideal xylitol)
- 1 cup stevia
- ½ c melted butter
- 4 cups diced rhubarb
- 1 cups blueberries
- 2 TBSP corn starch
- 1 tsp cinnamon
- 1 cup water
- 1 tsp lemon juice
- lemon zest
- Grease your crockpot.
- Mix flour, oats, brown sugar substitute, melted butter, cinnamon in a bowl.
- Press half the mixture into the bottom of the greased crockpot.
- Add the diced rhubarb.
- Add the blueberries.
- In a small pan add the sugar, cornstarch, water, lemon juice and zest.
- Whisk the ingredients on high heat to thicken.
- Pour the liquid over the blueberry and rhubarb,
- Cover with the other half of the oat mixture.
- Cook on low for 3-4 hours.
Are you a fan of compotes, cobblers and/or crisps? What are you favorite flavors?