Recipe for Slow Cooker Peach Blueberry Crisp

Serves 4-5

3 large fresh peaches, peeled and sliced (if fresh aren’t in season, use frozen not canned)
1 cup fresh blueberries or frozen blueberries
2 Tbsp quick-cooking tapioca
1/3 cup flour
1/3 cup quick oats
1/3 cup brown sugar
1/2 tsp cinnamon
dash of nutmeg
1/4 cup butter

1.  Place sliced peaches and blueberries in bottom of a greased 5-6 quart slow cooker.  Stir in the tapioca.

2.  In a medium bowl combine the flour, oatmeal, sugar, cinnamon, and nutmeg.
3.  Cut the butter in with a pastry blender or a fork.  Mixture should be crumbly.  Sprinkle over the peaches.  4.  Cover the slow cooker with a paper towel.  Then place the lid securely over the paper towel.
5.  Cook on HIGH for 1 1/2 hours-3 hours (depending on how hot your slow cooker cooks).
6.  Serve with vanilla ice cream.

Review:
What a perfect summer treat.  Peaches are only in season for a good 2 weeks, so take advantage of it!  I love crisps and cobblers and the slow cooker is so perfect to make these desserts…no need to heat up your home.
4 stars.