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Slow-Cooker Berry Cobbler Recipe
Slow-Cooker Berry Cobbler Recipe photo by Taste of Home

Slow-Cooker Berry Cobbler Recipe

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4.5 27
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I adapted my 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. —Karen Jarocki, Yuma, Arizona
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving (calculated without frozen yogurt) equals 250 calories, 4 g fat (trace saturated fat), 27 mg cholesterol, 142 mg sodium, 51 g carbohydrate, 4 g fiber, 3 g protein.


  1. 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.
  2. In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.
  3. 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.
Originally published as Slow-Cooker Berry Cobbler in Light & Tasty August/September 2002, p19

Nutritional Facts

1 serving (calculated without frozen yogurt) equals 250 calories, 4 g fat (trace saturated fat), 27 mg cholesterol, 142 mg sodium, 51 g carbohydrate, 4 g fiber, 3 g protein.

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Reviewed Feb. 11, 2015

"I baked this a few weeks ago it came out very good Did it today and around the edge of the dough is green Is it alright to eat? Help me someone please."

Reviewed Oct. 15, 2014

"I have made this way to many times to count. My husband and I just love it. I use the mixed frozen berry mix from Schwan's and put vanilla ice cream or cool whip on top. Mmmm so good."

Reviewed Jul. 23, 2014

"I read the reviews and was hopeful this would be a good recipe to make in a crock pot. I was disappointed and feel I am generously rating this 3 stars, as it was only Average at best. The berries were good but what I did not like was the cobbler biscuit crust. I followed the directions and did not overcook the crust. It was moist but had a somewhat heavy texture. Not light at all like a cobbler biscuit should be."

Reviewed Jul. 13, 2014

"I cut the recipe in 1/2 and put it in our 3 quart slow cooker. I added nectarines and sprinkled brown sugar and cinnamon on top. I served it with Haagen Dazs vanilla bean ice cream.

Thanks for sharing this delicious cobbler recipe, Karen."

Reviewed Nov. 24, 2013

"It was a lovely surprise. I have tried numerous deserts in the slow cooker and very few have been something I would repeat. This, however, will be prepared often. The biscuit layer was a slight challenge to spread evenly in the bottom of the pot. The berries were very juicy and I was skeptical to say the least. I checked the cobbler after 1 3/4 hrs. because of earlier reviews, and continued cooking for a full 2 hours. The biscuit crust was a thin, light layer and the berries were more of a thick jam topping. Wonderful with a touch of heavy cream. Thank you Karen for a delightful desert."

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