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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
  • 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


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

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  • newsies1899
    Jul 30, 2017

    I threw this together in about 5 minutes. Loved the simplicity and flavor. We'll make it again.

  • AmyinWI
    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
    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
    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
    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
    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
    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
    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.

  • bettmel
    Sep 11, 2013

    Turned out awful

  • ladymluv09
    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.