This staff-favorite dessert is warm, comforting and full of delicious fruit flavors. Venting the slow cooker while the crumble cooks prevents condensation from forming on the lid.
- Oil for greasing (vegetable or avocado oil)
- 5 cups sliced peaches, (fresh or frozen)
- 2 cups blackberries, (fresh or frozen)
- 1/2 cup rooibos tea, (brewed )
- 2/3 cup Sucanat sugar
- 1 tsp. ground cinnamon
- 1-1/2 cups gluten-free rolled oats
- 1/2 cup gluten-free oat flour
- 1/2 cup sunflower seeds (toasted)
- 1 tsp. sea salt
- 6 Tbs. unsalted butter (melted)
- Lightly grease a 4-quart slow cooker’s ceramic crock insert.
- In a bowl, combine peaches, blackberries, vanilla and tea.
- In a separate bowl, combine Sucanat and cinnamon; sprinkle half over fruit and stir. Pour fruit mixture into slow cooker.
- To remaining Sucanat-cinnamon, add oats, oat flour, seeds, salt and butter; mix with a fork to form crumbs. If it seems too dry, stir in a little more melted butter. Sprinkle evenly over fruit.
- Cover slow cooker, venting slightly with a wooden spoon, and cook on low for 3-1/2–4 hours.
PER SERVING (1 CUP): 501 cal, 20g fat (5g mono, 6g poly, 9g sat), 30mg chol, 390mg sodium, 67g carb (11g fiber, 28g sugars), 11g protein
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.