Description
A delightful dessert combining ripe peaches and tart raspberries, topped with a crunchy oat topping, perfect for summer gatherings.
Ingredients
Scale
- 4 cups fresh peaches, sliced
- 2 cups fresh raspberries
- 3/4 cup brown sugar, packed
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the fruit by washing and slicing the peaches, and rinsing the raspberries.
- Mix the fruit with 1/4 cup of brown sugar in a large bowl and let it sit.
- Make the crisp topping by mixing oats, flour, remaining brown sugar, cinnamon, and salt, then adding melted butter and vanilla.
- Layer the fruit mixture in the slow cooker, sprinkle the oat topping, cover, and cook on low for 4-5 hours or high for 2-3 hours.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the microwave or oven, or freeze for up to three months.
- For a vegan option, substitute butter with coconut oil and use maple syrup instead of brown sugar.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Keywords: slow cooker, peach, raspberry, crisp, dessert, summer