A warm, bubbling berry crisp made easily in the slow cooker—raspberry or mixed berry filling under an oat‑brown sugar crumble topping.

Why You Will Love This Recipe

• Minimal effort: dump, mix topping, and let slow cooker do the work.

• Hot, juicy fruit filling with crispy, buttery oat topping.

• Great for serving with ice cream or whipped cream.

• Perfect for gatherings, brunch, or cozy dessert nights.

• Keeps warm in slow cooker for serving throughout.

Crock Pot Razzleberry Crisp

The Crock Pot Razzleberry Crisp is a dessert that combines ease and comfort. You start by placing a can or fresh raspberries (or your preferred berry filling) into a greased slow cooker. This fruit layer simmers gently as the topping bakes above, allowing juices to bubble and thicken while aroma fills your kitchen. The topping is a rustic mixture of quick‑cooking oats, brown sugar, flour, and softened butter—crumbly, buttery, and sweet. Pressing or crumbling it over the berries gives texture contrast: tender, juicy fruit below and crisp, crunchy topping above.

Because the topping sits directly on the fruit inside the slow cooker, heat from above and the sides crisps the oats while fruit simmers, melding flavors in each bite. After 4–5 hours on low, the result is a crisp with syrupy berry base and golden oat topping. Serve it hot straight from the slow cooker; the contrast with cold ice cream or whipped cream is heavenly. The dessert is forgiving and warm, ideal when you want a berry dessert without watching oven temps.

This is a go-to for casual gatherings or weeknight dessert. Because it’s made in the crock pot, it’s hands-off—you stir topping once, set it, and let it cook. The result is comforting, homestyle dessert with minimal fuss but maximum flavor payoff.

Servings

6–8 servings

Time

Ingredients

• 21 oz raspberry pie filling (or your preferred berry mix)

• ½ cup quick‑cooking oats

• ⅔ cup packed brown sugar

• ½ cup all‑purpose flour

• 1 tablespoon brown sugar (for topping extra)

• ⅓ cup butter, softened

Instructions

1. Spray slow cooker with nonstick spray.

2. Spread pie filling evenly on bottom.

3. In bowl, combine oats, brown sugar (⅔ cup), flour, extra brown sugar, and softened butter. Mix until crumbly.

4. Sprinkle crumble mixture evenly over top of fruit.

5. Cover and cook on low 4–5 hours until topping is golden and filling hot and bubbly.

6. Serve warm—alone or with ice cream or whipped cream.

Tips

• Use thick berry filling to avoid runny base.

• Distribute crumble evenly so topping cooks uniformly.

• Stir gently before serving if topping edges crisp more.

• If topping is pale, remove lid about 15 minutes before end to brown slightly.

• Serve immediately to preserve crisp‑top contrast.