Black and Blue Cobbler
Total TimePrep: 15 min. Cook: 2 hours + standing
- 1 cup all-purpose flour
- 1-1/2 cups sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large Nellie’s Free Range Eggs, lightly beaten
- 2 tablespoons whole milk
- 2 tablespoons canola oil
- 2 cups fresh or frozen blackberries
- 2 cups fresh or frozen blueberries
- 3/4 cup water
- 1 teaspoon grated orange zest
- Whipped cream or vanilla ice cream, optional
- In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-qt. slow cooker.
- In a large saucepan, combine the berries, water, orange zest and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean.
- Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.
Nutrition Facts1 serving: 391 calories, 7g fat (1g saturated fat), 72mg cholesterol, 190mg sodium, 80g carbohydrate (58g sugars, 4g fiber), 5g protein.
May 31, 2018
We loved it we, picked blackberries and used them. And used half sugar and half sugar substitute my neighbor loved it also. It is all gone already and I made a double batch. Using a crock pot liner made clean up fast and easy.
May 30, 2018
Made this pretty much just as it says, except I did not put the orange zest in. Turned out delicious and I think you could substitute other fruit/berry combinations with equal success. Great for the summer so you don't heat your kitchen up.
Sep 6, 2016
I'm a Volunteer Field Editor and enjoy testing out recipes! Easy peasy and delicious! Made this after looking for recipes to use up the wild blackberries we picked in the back yard. It cooked up nicely in the 2 1/2 hours and we all enjoyed it. The only change I made was because I didn't have an orange for orange zest, so I subbed in some orange juice in place of some of the water called for.
Jul 14, 2016
An easy and delicious dessert
Jun 17, 2016
It was delicious??
Jun 14, 2016
My family is on a gluten-free, no sugar diet. I used gluten-free flour, no sugar, extra cinnamon, unsweetened coconut milk, egg replacer, apples, and blueberries in cobbler. Thanks for sharing this delicious recipe, Martha.
Jul 18, 2015
very good!I made the following changes:I made 1 & 1/2 of the batter crust. I used the 1/2 portion batter recipe as a topping.before I made the berry portion I took the 3/4 cup of water & made it hot then added a half box of berry jello, stirred until powder was dissolved. I added it to ingredients in the saucepan and made the berry portion according to instructions.
May 3, 2015
It was ok. I expected more of a cobbler topping. I don't think I'd make it again. It wasn't a cobbler.
Dec 2, 2014
This recipe is now a go to for smaller gatherings. Never any leftovers and always compliments. Reliable slow cooker performance as is.
Nov 18, 2014
Made half the recipe in a 2-quart slow cooker. I used a 12-ounce bag of frozen mixed berries, which I thawed before cooking to see how much juice there was (it came to 2 tbsp). I used the juice to replace part of the water. We liked this a lot, and the 2-hour cooking time was just right. Next time I may add tapioca or cornstarch for a thicker berry sauce.
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