Slow Cooker Berry Cobbler
Light & Tasty
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Karen Jarocki of Yuma, Arizona adapted her mom's yummy cobbler recipe for slow cooking. "With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don't have to turn on the oven," she says.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 2 hours
Ingredients:
- 1-1/4 cups all-purpose flour, divided
- 2 tablespoons plus 1 cup sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 1/4 cup fat-free milk
- 2 tablespoons canola oil
- 1/8 teaspoon salt
- 2 cups unsweetened raspberries
- 2 cups unsweetened blueberries
- 2 cups reduced-fat frozen vanilla yogurt, optional
Directions:
In a bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.
In a bowl, combine salt and remaining flour and sugar; add berries and toss to coat. Spread over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired. Yield: 8 servings.