Here’s a yummy, simple, in-season recipe that will satisfy your sweet tooth without heating up your house. It easily adjusts to be dairy-free/vegan: just use coconut oil in place of the butter.
It’s great either way. Enjoy!
Crock Pot Peach Crisp
- 4 heaping cups sliced fresh peaches (I don’t peel them, but you can if you prefer.)
- 2 Tablespoons maple syrup
- 1 Tablespoons lemon juice
- 2 teaspoons vanilla
- 2/3 cups flour (I use whole wheat.)
- 2/3 cups rolled oats
- 2/3 cups brown sugar (or sucanat)
- 2 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1/4 teaspoons salt
- 1/2 cup butter (not margarine)
Combine peaches with maple syrup, lemon juice and vanilla. Place in a greased 3 or 4 quart slow cooker.
In a bowl, mix remaining ingredients except butter. Cut in butter until mixture resembles coarse crumbs. Sprinkle over peaches and press down slightly.
Cover the crock pot with a paper towel. Put the lid over the paper towel and seal the crock pot.
Cook on HIGH for two hours. Serve with vanilla ice cream.
What are your favorite crock pot desserts?
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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