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Slow-Cooker Berry Cobbler

 Slow-Cooker Berry Cobbler
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
8 ServingsPrep: 15 min. Cook: 2 hours


  • 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


  • 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.
  • In a large bowl, combine the salt and remaining flour and sugar; add
  • berries and toss to coat. Spread over batter.
  • 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.
Nutritional Facts: 1 serving (calculated without frozen yogurt) equals 250 calories,

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Slow-Cooker Berry Cobbler (continued)

Nutritional Facts: 4 g fat (trace saturated fat), 27 mg cholesterol, 142 mg sodium, 51 g carbohydrate, 4 g fiber, 3 g protein.