- 1 cup all-purpose flour
- 1-1/2 cups sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, lightly beaten
- 2 tablespoons whole milk
- 2 tablespoons canola oil
- 2 cups fresh or frozen blackberries
- 2 cups fresh or frozen blueberries
- 3/4 cup water
- 1 teaspoon grated orange peel
- Whipped cream or vanilla ice cream, optional
- In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-qt. slow cooker.
- In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean.
- Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. Yield: 6 servings.
Reviews for Black and Blue Cobbler
"I'm a Volunteer Field Editor and enjoy testing out recipes! easy peasy and delicious! Made this after looking for recipes to use up the wild blackberries we picked in the back yard. It cooked up nicely in the 2 1/2 hours and we all enjoyed it. The only change I made was because I didn't have an orange for orange zest, so I subbed in some orange juice in place of some of the water called for."
"It was delicious??"
"My family is on a gluten-free, no sugar diet. I used gluten-free flour, no sugar, extra cinnamon, unsweetened coconut milk, egg replacer, apples, and blueberries in cobbler. Thanks for sharing this delicious recipe, Martha."
"very good!I made the following changes:I made 1 & 1/2 of the batter crust. I used the 1/2 portion batter recipe as a topping.before I made the berry portion I took the 3/4 cup of water & made it hot then added a half box of berry jello, stirred until powder was dissolved. I added it to ingredients in the saucepan and made the berry portion according to instructions."
"It was ok. I expected more of a cobbler topping. I don't think I'd make it again. It wasn't a cobbler."
"This recipe is now a go to for smaller gatherings. Never any leftovers and always compliments. Reliable slow cooker performance as is."
"Made half the recipe in a 2-quart slow cooker. I used a 12-ounce bag of frozen mixed berries, which I thawed before cooking to see how much juice there was (it came to 2 tbsp). I used the juice to replace part of the water. We liked this a lot, and the 2-hour cooking time was just right. Next time I may add tapioca or cornstarch for a thicker berry sauce."
"Delicious and easy!"
"Pam the recipe calls for 2 cups blueberries and 2 cups blackberries. I'm trying tomorrow but using frozen berries we have on hand, blue, black, and raspberries."