Slow Cooker Berry Cobbler

I love using the slow cooker during the summer and thought this would be a nice after dinner dessert. If you have a large slow cooker, double the batter to make sure that it will cover the bottom of your slow cooker. If you have a smaller (5 quart or less) slow cooker, then just use the recipe as described below.

Recipe from Chef in Training

-1 cup flour
-3 tablespoon sugar
-1 teaspoon baking powder
-1/4 teaspoon cinnamon
-1 egg
-1/4 cup milk
-2 tablespoons canola oil
-1/8 teaspoon salt
-2 cups raspberries
-2 cups blueberries
-1/2 tablespoon lemon juice
-1 cup sugar
-1/4 cup flour

In a large bowl, combine the flour, sugar (three tablespoons), baking powder and cinnamon. In a small bowl combine egg, milk and canola oil. Whisk together until completely blended. Add the egg mixture to flour mixture and stir until just moistened.

Spray the slow cooker with cooking spray and spread the batter on the bottom of the slow cooker.

In a medium bowl, combine one cup sugar and ¼ cup flour and salt. Next add in the raspberries, blueberries and lemon juice. Stir to completely and evenly coat the raspberries and blueberries with the sugar-flour.
Evenly distribute the raspberries and blueberries over batter. Cover and cook on LOW for about 2 to 2 1/2 hours or until batter is cooked through.

Serve with frozen yogurt or sorbet.

We served ours with lemoncello sorbet, I think the citrus paired nicely with the berries and the light sweetness in the cobbler dough. I had to double the batter recipe since I have a large slow cooker, as a result this took about 2 1/2 to 3 hours for the batter to set. 


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