- 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.
Reviews for Slow-Cooker Berry Cobbler
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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.
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