Zucchini Cobbler – Reciper made with slow cooker
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
It will still be very warm after 30 minutes. Double for a 5 quart slow cooker. To double for the 5 quart, pinches become 1/4 teaspoons.
Cherry Cobbler – Made easy in the slow cooker
- 21 Ounces can cherry pie filling
- 1 Cups all-purpose flour
- 1/4 Cups white sugar
- 1 1/2 Teaspoons baking powder
- 1/4 Teaspoons salt
- 1/4 Cups butter, melted
- 1/2 Cups milk
- 1/2 Teaspoons vanilla extract
Spray slow cooker with cooking spray.
Pour in the cherry pie filling.
Mix together flour, sugar, baking powder, and salt.
Add the melted butter, milk, and vanilla.
Mix until well blended.
Spread over the pie filling.
Cover, and cook on High for 1 and 1/2 to 2 hours, or until a toothpick inserted into the topping comes out clean.
Leave a Review
You must be logged in to post a comment.