If you are having a dinner party and have the time to plan for a delicious dessert that takes very little effort but requires a long cook time, this is the dessert for you. The slow cooked berry cobbler allows you to make use of that slow cooker you got as a wedding present and haven’t yet had an opportunity to use. The recipe is slightly modified from the one originally promoted by Paula Deen.
- 1 (10-ounce) bag frozen strawberries
- 1 (10-ounce) bag frozen blueberries
- 1 (10-ounce) bag frozen raspberries
- 1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
- 1/2 cup baking mix
- 2 1/4 cups baking mix (use a whole grain mix to add a healthier touch
- 1/4 cup sugar or sugar substitite (plus another 1/4 cup as the directions below explain)
- 4 tablespoons butter, melted (you can cheat and use 1/2 the butter and substitute apple sauce for the other half if you want to watch the calories)
- 1/2 cup milk
- 2 teaspoons ground cinnamon
- Spray the insert of a slow cooker with nonstick cooking spray.
- In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix.
- Transfer the fruit to the slow cooker.
- In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon.
- With your hands, drop bits of dough on top of the fruit in the slow cooker to form the crumble crust of the cobbler.
- In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon.
- Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker.
- Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.
- Serve warm with whipped cream or ice cream and enjoy!