Ingredients

The following ingredients have 4 Servings
  • 3/4 cup old-fashioned oats
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup buttermilk baking mix (I used gluten-free)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pound frozen peach slices, thawed

Instruction

  • Ideal slow cooker size: 2- to 3-Quart.
  • Coat a CrockPot insert with nonstick cooking spray.
  • In a large bowl combine the oats, sugar, brown sugar, baking mix, cinnamon and nutmeg. Stir in the peaches until well coated.
  • Dump the mixture into the prepared crockpot. Cover and cook on LOW 4 to 6 hours, or until the fruit is tender and bubbly and looks like the juice has caramelized a bit.
  • To dry the topping, remove the lid about 30 minutes before the end of cooking, trying to avoid letting any of the condensation from the lid to drip onto the crisp.
  • Serve warm with a little light whipped cream or light ice cream, if desired.