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This is an easy nutritional colourful full of berries Crisp made in your Crock Pot!

Sweet berries are covered in an Oatmeal Buckwheat Crisp take 5 min to prepare and then you forget about it in the Crock Pot until it's time for Dessert.

It is low in fat and high in fiber. The Buckwheat flour adds a rustic nutty flavor that makes this dessert gluten free.

It is also dairy and egg free!

Step 1: Assemble the Berries

1 pint blueberries

1 cup of cranberries, fresh or frozen

1 pint raspberries or strawberries

1 pint blackberries

Tip into the crockpot and turn it on to low.

Add:

1/4 cup honey

1/4 cup water

Not need to mix!

Step 2: Crisp

Crisp:

1 cup large flake oatmeal

2 heaping tbsp. buckwheat flour

1/4 cup margarine (non dairy)

2 tbsp. cinnamon

1 tbsp. brown sugar

pinch of salt

Assemble all ingredients into a bowl.

Using a pastry cutter; cut margarine into the mixture.

Distribute evenly over the fruit completely

Cover with a piece of wax paper (we don't want it to become soggy with the glass lid.)

Cook on low for 2 hrs.

Serve alone or over frozen yogurt or ice cream

<p>Forgot to mention peeps this is dairy free, wheat and sugar free. The honey is an antibiotic! The buckwheat adds a nutty flavor and a dark roasted in the oven colour!</p>
<p>This looks hearty and delicious. Thank you for sharing this!</p>

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