Razzleberry Crisp {Crock Pot}

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Are you looking for a great crisp recipe? This Razzleberry Crisp from Gooseberry Patch’s Slow-Cooker Christmas Favorites is quite possibly the perfect crisp recipe!

Aunt Lou here.

We all know that I have a sweet tooth and that I love a good crisp. We also all know that I struggle when it comes to cutting butter, so getting a good crisp or crumble topping is next to impossible. Well, now that I have my handy dandy pastry blender, I am getting better at it. So I definitely wanted to try this Razzleberry Crisp out!

Updated with a video from Mikey:

Now I will warn you that in my neck of the woods (aka Middle-of-nowhere and I love it!) finding raspberry pie filling was a bit of a challenge and a bit expensive compared to other pie fillings. So if it isn’t available in your area, a little too pricey in your area OR you just plain like a different type of pie filling better, feel free to use a different pie filling. A great crisp is a great crisp…right?

Crock Pot Razzleberry Crisp Recipe

Note: Scroll to the bottom for the printable recipe

Ingredients for Crock Pot Razzleberry Crisp

• 21 oz can raspberry pie filling or your favorite
• 1/2 cup quick-cooking oats
• 2/3 cup brown sugar packed
• 1/2 cup all-purpose flour
• 1 teaspoon brown sugar packed
• 1/3 cup butter, softened

How to Make Razzleberry Crisp in a Crock Pot

1. Spray your crock pot with cooking spray
2. Spread pie filling evenly across the bottom of your slow cooker
3. Mix together your oats, brown sugar and flour in a bowl
4. Cut in your butter
5. Sprinkle mixture evenly over your pie filling
6. Cover and cook on low for 4-5 hours, it will be hot and bubbly when done
7. Serve warm

Razzleberry Crisp Notes

• I used my all-time favorite slow cooker for this one….my Hamilton Beach Programmable Insulated Slow Cooker. It is a 6 quart and worked perfectly for this. If you want a thicker crisp, you could use a 4 quart, just be sure to watch it closely the first time to adjust your cooking time accordingly.
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

Razzleberry Crisp {Crock Pot}

Are you looking for a great crisp recipe? This Razzleberry Crisp is quite possibly the perfect crisp recipe!

4.89 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Crock Pot Razzleberry Crisp

Prep Time: 5 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 5 minutes minutes

Servings: 4 servings

Calories: 539kcal

Author: Aunt Lou

Cook ModePrevent your screen from going dark

Ingredients

• 21 oz can raspberry pie filling or your favorite
• 1/2 cup quick-cooking oats
• 2/3 cup brown sugar packed
• 1/2 cup all-purpose flour
• 1 teaspoon brown sugar packed
• 1/3 cup butter softened

Instructions

• Spray your crock pot with cooking spray
• Spread pie filling evenly across the bottom of your slow cooker
• Mix together your oats, brown sugar and flour in a bowl
• Cut in your butter
• Sprinkle mixture evenly over your pie filling
• Cover and cook on low for 4-5 hours, it will be hot and bubbly when done
• Serve warm

Video

Notes

• Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
• Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
• As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
• Finally, all slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.

Nutrition

Calories: 539kcal | Carbohydrates: 88g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 176mg | Potassium: 191mg | Fiber: 2g | Sugar: 31g | Vitamin A: 905IU | Vitamin C: 5.4mg | Calcium: 44mg | Iron: 2.8mg

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

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