Crockpot Blueberry Lemon Rhubarb Crisp
Author: 
 
Ingredients
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1 cup brown sugar substitute (I used Ideal xylitol)
  • 1 cup stevia
  • ½ c melted butter
  • 4 cups diced rhubarb
  • 1 cups blueberries
  • 2 TBSP corn starch
  • 1 tsp cinnamon
  • 1 cup water
  • 1 tsp lemon juice
  • lemon zest
Instructions
  1. Grease your crockpot.
  2. Mix flour, oats, brown sugar substitute, melted butter, cinnamon in a bowl.
  3. Press half the mixture into the bottom of the greased crockpot.
  4. Add the diced rhubarb.
  5. Add the blueberries.
  6. In a small pan add the sugar, cornstarch, water, lemon juice and zest.
  7. Whisk the ingredients on high heat to thicken.
  8. Pour the liquid over the blueberry and rhubarb,
  9. Cover with the other half of the oat mixture.
  10. Cook on low for 3-4 hours.
Recipe by YUM Eating at https://yumeating.com/blueberry-lemon-rhubarb-crisp/