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!
MY LATEST RECIPESUpdated 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
- 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
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.
- 21 oz can raspberry pie filling or your favorite
- 1/2 c quick-cooking oats
- 2/3 c brown sugar packed
- 1/2 c all-purpose flour
- 1 t brown sugar packed
- 1/3 cup butter softened
- 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
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I love a good crisp, and that this dessert is made in a slow cooker.
Would the extra tsp of brown sugar be sprinkled on top? or omit it? (was that just a typo? or is it still just 2/3 cup total?).
I wondered the same thing when I saw those measurements, but it didn’t say to use it anywhere else in the recipe, so I used it in the same step as the 2/3 cup. It was yummy, so I just went with it. 🙂 You might give sprinkling it in top a try and let me know how it works! Enjoy!
Can this be done in the tall Crock OK? Or should it be done in a newer oval Crock?
It might work in a circle crock pot, but I have only made it in an oval one. I think it would do better in an oval one if you have it.
How about a teaspoon of cinnamon or nutmeg in place if the extra teaspoon of brown sugar.
That’s an idea! Let me know how it turns out. Enjoy!
I have the Crock Pot brand 3 1/2 quart oval cassarole slow cooker, any thoughts about how this recipe would work in it? Love your videos and recipes, keep them coming!
Hi Tamara-
I haven’t tried it in my mini casserole, but I think it will fit. It will fill it up, so it may cook a bit longer. You will just need to check it. Enjoy!