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Crockpot Blueberry Lemon Rhubarb Crisp
Chrystal Mahan YUMeating.com
4.92
from
12
votes
Print Recipe
Ingredients
1
cup
whole wheat flour
1
cup
rolled oats
1
cup
brown sugar substitute
I used Ideal
xylitol
1
cup
stevia
1/2
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
Instructions
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.