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

Slow Cooker Berry Cobbler Recipe

Read Reviews
4.5 29 27
Publisher Photo
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: 1-3/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 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 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

Nutritional Facts

1 serving: 260 calories, 5g fat (1g saturated fat), 23mg cholesterol, 110mg sodium, 53g carbohydrate (34g sugars, 3g fiber), 4g protein.


  1. 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.
  2. 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.
Originally published as Slow-Cooker Berry Cobbler in Light & Tasty August/September 2002, p19

Reviews for Slow Cooker Berry Cobbler

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
AmyinWI User ID: 8885829 249947
Reviewed Jun. 30, 2016

"Oh 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 equal 4 total cups. Fantastic!!! (note: mine was done before 2 hours time....around 15 - 20 min earlier.)"

cathy.dean User ID: 1467714 244546
Reviewed Feb. 27, 2016

"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!"

coolmrright44 User ID: 8255534 220269
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."

Frog3 User ID: 56854 80131
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."

hwi2001 User ID: 5963138 63578
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."

Orbs User ID: 7287623 43092
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."

mjmurphy User ID: 1434956 43357
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."

[email protected] User ID: 2797539 135285
Reviewed Sep. 11, 2013

"Turned out awful"

ladymluv09 User ID: 5285938 85804
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."

CharlotteBaillargeon User ID: 1418919 103518
Reviewed Aug. 26, 2013

"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."

Loading Image