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Blackberry-Peach Slow Cooker Crumble

Photo: Jennifer Causey
Active time 20 mins
Total time 3 hrs, 20 mins

Serves 12 (serving size: 2/3 cup)

Topped with a scoop of vanilla ice cream or Greek yogurt, this simple summer dessert is a great way to satisfy the sweet tooth while reaping the nutritional benefits of summer fruit. One serving boasts over 5g of fiber. Keep the peach slices no less than 1/2 inch thick; any smaller, and they may lose their shape when cooked.


  • 1 cup old-fashioned rolled oats
  • 3 ounces white whole-wheat flour (about 3/4 cup)
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted and cooled to room temperature
  • Cooking spray
  • 3 pounds peaches, peeled and cut into 1-in. slices
  • 3 cups blackberries (about 14 oz.)

Nutrition Information

  • calories 217
  • fat 9.2 g
  • satfat 5 g
  • monofat 2.5 g
  • polyfat 0.8 g
  • protein 3 g
  • carbohydrate 33 g
  • fiber 5 g
  • cholesterol 20 mg
  • iron 1 mg
  • sodium 101 mg
  • calcium 37 mg
  • sugars 20 g
  • Est. Added Sugars 9 g

How to Make It

  1. In a large bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Stir with a whisk. Add melted butter; stir until combined. Set aside 1 cup of mixture.

  2. Coat a 4- to 5-quart slow cooker with cooking spray. Place peaches, blackberries, and remaining oat mixture in slow cooker; stir to combine. Sprinkle peach mixture evenly with reserved 1 cup oat mixture. Lightly coat top with cooking spray.

  3. Cook on LOW for 3 hours, until fruit is bubbly and top is browned.