Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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
Slow-Cooker Berry Cobbler Recipe
Slow-Cooker Berry Cobbler
1 ¼ cups flour, divided
2 Tbsp. plus 1 cup sugar, divided
1 tsp. baking powder
¼ tsp. cinnamon
1 egg, lightly beaten
¼ cup fat-free milk
2 Tbsp. canola oil
1/8 tsp. 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 ½ hours or until inserted into cobbler comes out clean. Serve with frozen yogurt if desired. 8 servings
(Recipe for Slow-Cooker Berry Cobbler was in tasteofhome.com)
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