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Crock Pot Razzleberry Crisp

A warm, bubbling berry crisp made easily in the slow cooker—raspberry or mixed berry filling under an oat‑brown sugar crumble topping.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 8

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

  • Spray slow cooker with nonstick spray.
  • Spread pie filling evenly on bottom.
  • In bowl, combine oats, brown sugar (⅔ cup), flour, extra brown sugar, and softened butter. Mix until crumbly.
  • Sprinkle crumble mixture evenly over top of fruit.
  • Cover and cook on low 4–5 hours until topping is golden and filling hot and bubbly.
  • Serve warm—alone or with ice cream or whipped cream.

Notes

  • 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.