Slow Cooker Triple Berry Crisp

INGREDIENTS

1 1/4 cups

old-fashioned rolled oats (certified gluten free if needed; do not use quick, instant, or steel-cut oats as they will not cook properly)

3/4

cup white whole wheat flour (to make gluten free, swap a 1:1 baking blend or 1/2 cup almond flour/meal mixed with 1/4 cup additional oats)

1/2 cup

sliced almonds (or swap chopped walnuts, pecans, or simply omit)

1/2 tsp

ground cinnamon

1/2 tsp

kosher salt

6 tbsp

unsalted butter, melted and cooled to room temperature (to make vegan or dairy free, swap vegan butter or melted coconut oil)

1/3 cup

pure maple syrup or honey (I use maple syrup)

5 cups

mixed berries, fresh or frozen (I used a blend of blueberries, raspberries, and blackberries)

1 tbsp

freshly squeezed lemon juice

2 tsp

pure vanilla extract

1/2

to 1 tablespoon cornstarch

Optional for serving: vanilla ice cream or frozen yogurt, whipped cream, or Greek yogurt