- 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 large egg
- 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
- Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray.
- Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt. Yield: 8 servings.
Reviews forSlow Cooker Berry Cobbler
"Oh my....is this delicious!! Chopped up about 1 cup of rhubarb (leftover from recent cake recipe) that I used along with around 3 total cups of the following: fresh and frozen blueberries and frozen strawberries....to equal 4 total cups. Fantastic!!! (note: mine was done before 2 hours time....around 15 - 20 min earlier.)"
"I made this last night for guests and they loved it. I was a little curious how it would turn out thinking the crust seemed too little but it was fine. It served 8 people exactly with ice cream on top. easy and yummy dessert. I will absolutely make again. I may try and double it and put it in a bigger crock pot. I want leftovers!"
"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."
"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."
"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."
"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."
"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."
"Turned out awful"
"I used blackberries, raspberries and a few strawberries. I forgot the baking powder but all in all the filling was not too sweet. It was perfect! I am going to put it on top of biscuits. I will make it again and this time will make sure to add the baking powder.I also cooked it on high for one hour and then cooked it on low for an hour."
"I admit I tried the recipe not expecting it to be "guest" worthy. Boy was I wrong. This was WONDERFUL. I followed the recipe exactly, but will change the fruit in future using what I have on hand either in the garden or freezer. I can't believe how easy this was. It smelled wonderful while cooking and tasted as good as it smelled. Thanks Karen for sharing this great recipe."