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Mixed Berry Cobbler

Mixed Berry Cobbler

Cooked Upside Down in the Slow Cooker

A homemade cobbler beats any store-bought treat any day of the week!  And since it’s easier than pie, and even easier in the slow cooker, you can make this any day of the week.

BATTER

1 cup all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1 pinch salt

2 large eggs

2 tablespoons butter, melted

2 tablespoons milk

1 tablespoon vegetable oil

Nonstick cooking spray

BERRIES

16 ounces frozen raspberries

16 ounces frozen blueberries

3/4 cup sugar

1 tablespoon cornstarch, whisked into 3/4 cup water

Create the BATTER by combining flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl.  In a separate mixing bowl, whisk together eggs, butter, milk, and vegetable oil.  Fold the liquid mixture into the dry ingredients until all is combined.

Spray the crock of a slow cooker with nonstick cooking spray and then pour BATTER into the bottom.

Place all BERRIES ingredients in a saucepot over medium-high heat and bring to a boil.

Pour the boiling berry mixture over top of the BATTER in the slow cooker.  Set the cooker to HIGH, cover, and let cook 2 hours.

Remove cover and let cool in cooker at least 15 minutes, to thicken, before serving.

Make It Yours

Any combination of 32 ounces (4 cups) of fresh or frozen berries will work in this cobbler, though I do not suggest using only strawberries on their own.



This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:

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