Slow Cooked Berry Cobbler
Tapioca – homemade tapioca in the slow cooker
You're right Y'all! Cheesecake in the crock! An oven family favorite turned crockin'! Yummy!
Leftovers can be stored in the fridge and reheated the next day. This is a must have every Thanksgiving and Christmas in our home, but makes a perfect hot...
Slow Cooked Berry Cobbler – A tasty recipe for the slow cooker.
- 1 (10-ounce) Package Frozen strawberries
- 1 (10-ounce) Package Frozen blueberries
- 1 (10-ounce) Package Frozen raspberries
- 1/3 to 2/3 Cup Sugar
- 1/2 Cup Baking mix
- 2 1/4 Cups Baking mix
- 1/4 Cup Sugar
- 4 Tablespoons Butter, melted
- 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.
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 2 hours or LOW for 3 to 4 hours until the topping has puffed and the fruit is bubbling. Take the lid off after crockin', and let it sit for about 30 minutes.
Serve warm with whipped cream or ice cream.
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