Sweet-tart berries mingle with lemon zest and a touch of cornstarch to create a jammy, bubbling base, all slow-cooked until the fruit turns glossy and thick. A cinnamon-scented batter gets dropped in rustic spoonfuls over the top, baking low and slow into a golden, biscuit-like crust with crisp, sugared edges. The slow cooker does all the work here, turning simple pantry staples into a dessert that smells like a bakery by the time it's done. Every spoonful delivers that perfect contrast of tender fruit and craggy, tender topping, no oven required. It's a cozy, crowd-pleasing dessert that fits neatly into a vegan spread, whether you're serving it at a summer potluck or a fall dinner party. Scoop it into bowls while it's still warm and let the filling settle for a few minutes before digging in.
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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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