Slow-Cooker Berry Cobbler |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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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. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour, divided |
2 tablespoons plus 1 cup sugar, divided |
1 teaspoon baking powder |
1/4 teaspoon ground cinnamon |
1 egg, lightly beaten |
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 |
Directions:
1. 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.
2. In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.
3. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out clean. Serve with frozen yogurt if desired. Yield: 8 servings.
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