Introduction: BumbleBerry Crisp
First Prize in the
Crock Pot Challenge
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.
1/4 cup honey
1/4 cup water
Not need to mix!
Step 2: 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
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