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Slow-Cooker Berry Cobbler

Slow-Cooker Berry Cobbler
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.
8 ServingsPrep: 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 fresh or frozen raspberries, thawed
  • 2 cups fresh or frozen blueberries, thawed
  • Low-fat vanilla frozen yogurt, optional

Directions

  • In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking
  • powder and cinnamon. Combine the egg, milk and oil; stir into dry
  • ingredients just until moistened (batter will be thick). Spread
  • batter evenly into a 5-qt. slow cooker coated with cooking spray.
  • In a large bowl, combine the 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 clean. Serve with frozen yogurt if
  • desired. Yield: 8 servings.
Nutrition Facts: 1 serving (calculated without frozen yogurt) equals 250 calories,
© Taste of Home 2013

2 of 2

Slow-Cooker Berry Cobbler (continued)

Nutrition Facts: 4 g fat (trace saturated fat), 27 mg cholesterol, 142 mg sodium, 51 g carbohydrate, 4 g fiber, 3 g protein.
© Taste of Home 2013