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

Slow-Cooker Berry Cobbler Recipe

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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 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.

Reviewed Sep. 11, 2013

Turned out awful

Reviewed Sep. 3, 2013

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.

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