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Slow Cooker Strawberry Crisp is center stage and fills a white scalloped bowl with red sliced strawberries and an oat and brown sugar topping.
5 from 3 votes

Slow Cooker Strawberry Crisp

Slow Cooker Strawberry Crisp is easy and there’s no dough to fuss with.
Course Dessert
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 Servings
Calories 428kcal


  • 4 cups strawberries, fresh - if the strawberries are huge go ahead and cut them in half
  • 2 teaspoons lemon juice
  • 3 tablespoons coconut sugar
  • 2 tablespoons all purpose flour
  • 3/4 cup all purpose flour
  • 1/2 cup brown sugar, packed
  • 6 tablespoons dairy free butter, cold
  • 3/4 cup old fashioned oats - rolled oats


  • To a large wide slow cooker add the strawberries, lemon juice, coconut sugar and 2 tablespoons flour.
  • Stir well.  Spread out into an even layer.
  • In a bowl add 3/4 cup plus 1 tablespoon flour, brown sugar, and dairy free butter.  Cut with a pastry cutter.  You can also do this in a food processor.  Blend until it is well mixed and crumbly.
  • Stir in the oats.
  • Sprinkle evenly over the top of the strawberries.  
  • cover and cook on high for 40 minutes.
  • Remove the lid and cook on high for another 40 minutes.
  • Ready to majorly enjoy!


Serving: 1Serving | Calories: 428kcal | Carbohydrates: 77g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 166mg | Potassium: 336mg | Fiber: 5g | Sugar: 40g | Vitamin A: 15IU | Vitamin C: 85.6mg | Calcium: 57mg | Iron: 2.7mg