Slow Cooker Strawberry Crisp Recipe

4.75 from 12 votes

Slow Cooker Strawberry Crisp is easy and there’s no dough to fuss with.

Course Dessert

Cuisine Slow Cooker

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings Servings

Calories 428kcal

Author Ginny McMeans

In a large slow cooker, combine the strawberries, lemon juice, coconut sugar, and 2 Tbsp all-purpose flour.
Stir until well combined and spread the berry mixture into an even layer across the bottom of the slow cooker bowl.
In a separate bowl, mix the remaining all-purpose flour with the brown sugar and vegan butter. Use a pastry cutter (or use the tines of a large fork or a metal whisk) to crumble and combine the mixture until the mixture is sandy with some larger lumps.
Fold the rolled oats into the butter mixture, stirring until well combined.
Sprinkle the topping evenly over the strawberry mixture in the slow cooker and cover with the lid.
Cook on high for 40 minutes, then remove the lid and cook on high for another 40 minutes.
Serve your crisp warm or enjoy it chilled! Toppings like vegan yogurt, coconut milk, or vegan whipped cream are extra delicious here.

Fresh squeezed lemon juice makes a big difference in this recipe! Use it and avoid the bottled stuff here if you can.
I like the flavor and texture that vegan brown sugar provides to the crisp topping, but you could use coconut sugar or organic cane sugar instead.
Use your favorite vegan butter, or, swap in an equal amount of solid coconut oil if you prefer.
Make sure to pick up old fashioned rolled oats and steer clear of other oat varieties like instant or Irish–their texture will not produce the same result.

When cooking with a slow cooker, I would avoid using any liners (such as silicone inserts) here and there is no need to oil or grease the sides of the cooker bowl. A large slow cooker works best here as it gives the crisp more surface area for cooking.
If you opt for frozen strawberries as opposed to fresh, know that their texture will be softer and flavor more muted. Also, they release more liquid as they cook so you may need to add a bit of extra flour to the berry mixture in order to compensate.