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Black and Blue Cobbler Recipe

Black and Blue Cobbler Recipe

It never occurred to me that I could bake a cobbler in my slow cooker until I saw some recipes and decided to try my favorite fruity dessert recipe. It took a bit of experimenting, but the tasty results are "berry" well worth it. -Martha Creveling, Orlando, Florida
TOTAL TIME: Prep: 15 min. Cook: 2 hours + standing YIELD:6 servings


  • 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 eggs, lightly beaten
  • 2 tablespoons 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


  • 1. 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.
  • 2. 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.
  • 3. Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. Yield: 6 servings.

Nutritional Facts

1 serving: 391 calories, 7g fat (1g saturated fat), 72mg cholesterol, 190mg sodium, 80g carbohydrate (58g sugars, 4g fiber), 5g protein

Reviews for Black and Blue Cobbler

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Reviewed Jun. 17, 2016

"It was delicious??"

Reviewed Jun. 14, 2016

"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."

Reviewed Jul. 18, 2015

"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."

Reviewed May. 3, 2015

"It was ok. I expected more of a cobbler topping. I don't think I'd make it again. It wasn't a cobbler."

Reviewed Dec. 2, 2014

"This recipe is now a go to for smaller gatherings. Never any leftovers and always compliments. Reliable slow cooker performance as is."

Reviewed Nov. 18, 2014

"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."

Reviewed Sep. 20, 2014

"Delicious and easy!"

Reviewed Jul. 19, 2014

"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."

Reviewed Jul. 18, 2014

"I am going to try it on Sunday. The recipe says 2 cups of blueberries TWICE, is it 2 or 4 cups of berries?"

Reviewed Jul. 15, 2014

"have not made as yet - has anyone made this in the oven. Sukie"

Reviewed Jul. 23, 2013

"This recipe was a hit!"

Reviewed Jul. 9, 2013

"This is a KEEPER!! I have made this twice now. The first time as directed. Second time (which I like better) I replaced the sugar with Stivea, orange zest with lemon and added 1 tblsp of corn starch to the berrie mixture as it cooked. Made it thicker after cooking. I also doubled the cobbler mixture and 1 1/2 times for the berries. Cooked it on low for 4 hrs and it made it a fluffier biscuit. Family loves this! Served it with fresh whipped cream. Mmm Mm!"

Reviewed Jul. 8, 2013

"I've made this twice. First time exactly as above. Second time I replaced the sugar with stivea. Turned out amazingly juicy. I doubled the recipe but I also cooked it on low for 4 1/2 hours. Seemed like it was fluffier biscuit this way. My family raved over this."

Reviewed Jun. 30, 2013

"This got a definite thumbs up from my family! I added 1/4 teaspoon ground cloves to the batter for a little extra kick. Amazingly, when the cooking was done, I realized that I had forgotten to add the baking powder!!! It didn't matter--the batter still cooked up very nicely and made a perfect biscuit for the cobbler. I'll definitely be making it again."

Reviewed Dec. 30, 2012

"It had no taste. It just taste like boring berries. It was missing something. May try it again with different fruit."

Reviewed Jul. 25, 2012

"This is very good. The next time I will use all Blueberries, as my husband commented about the seeds in the Blackberries, but this is a favorite, made many times and will continue to do that."

Reviewed Dec. 1, 2011

"I love anything I can make in a slow cooker, and being able to get all these lovely antioxidants into my family was great. I did decrease the sugar by a third and substituted gluten free mix (adding a little more) and really liked it."

Reviewed Sep. 13, 2009

"This was delicious! I served this as a dish for a family birthday bash hosted in our home. I got quite a few compliments and all the ladies in our family asking for the recipe. This is a definite repeat!"

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