Print
Email
Add a photoOctober means cooler weather, Fall colors and it’s time to start using the crock pot A LOT! Our food theme this month is crock pots and casseroles and I decided it was time to try making a dessert in my crock pot. This recipe is a great blend of slightly sweet from the brown sugar with a little tang from the blueberries and ginger. Top it with your favorite yogurt, whipped topping or vanilla ice cream!
Ingredients
- 6 cups frozen blueberries
- 1 1/2 cups flour
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 cup butter, softened
Directions
- Spray your crock pot with nonstick cooking spray. Put the blueberries in the bottom. In a bowl sift together the flour, brown sugar, ginger and cinnamon. Cut in the softened butter until the mixture is crumbly (coarse crumbles). Place this mixture on top of the blueberries. Cover and cook on low for 3 1/2 to 4 hours. Serve warm.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 8 servings | |
| Calories 403 | |
| Calories from Fat 160 | 40% |
| Total Fat 18.25g | 23% |
| Saturated Fat 11.03g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 132mg | 6% |
| Potassium 134mg | 4% |
| Total Carbs 59.44g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 36.59g | 24% |
| Protein 3.16g | 5% |
Advertisement
Advertisement
Comments
July 2, 2015Wonderful!! Planning to try in my pressure cooker as upside down version.. Saute mode for topping first then low heat after adding berries. ?? May work??
Loading older comments, please wait...
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
