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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.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 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.