Juicy mixed berries — blueberries, blackberries, and raspberries — get tossed with sugar, cornstarch, and a bright hit of lemon juice and zest, then left to bubble away in the slow cooker until syrupy and jammy. Spoonfuls of a thick, lightly spiced batter go on top, dotted with turbinado sugar for a bit of crunch against all that soft fruit. The slow cooker does the real work here, steaming the topping into tender, biscuit-like mounds while the berries thicken underneath into a deep-purple sauce. It's a low-effort, high-reward dessert that fills the kitchen with cinnamon and warm fruit while it cooks, and it comes together with barely any hands-on time. Serve it warm, straight from the crock, and it holds its own with no ice cream required — though a scoop never hurts. This one's an easy addition to a dairy free dessert lineup.
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Lightly grease the insert of a 6-quart slow cooker with butter or nonstick spray.
In a large mixing bowl, toss the berries with 1/2 cup granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Transfer the berry mixture to the prepared slow cooker insert and spread into an even layer.
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