slow-cooked very berry cobbler.

Name: Slow-cooked very berry cobbler.
Prep time: 20 min
Cook time: 2 h
Yield: 6
Ingredients: 1 cup(s) flour; 3/4 cup(s) sugar; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg; 2 large eggs, lightly beaten; 3 tablespoon(s) canola oil; 2 tablespoon(s) milk; 2 cup(s) blueberries; 2 cup(s) raspberries; 2 cup(s) blackberies; 1 cup(s) sugar; 1 cup(s) water; 3 tablespoon(s) quick-cooking tapioca

(1 RATING)

110 Pinches

sherry monfils

worcester, MA

Updated on Apr 24, 2012

My mom loved her slow-cooker and this is one of my favorite recipes of hers for dessert. 3 different berries make it so sweet.

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prep time 20 Min

cook time 2 Hr

method ---

yield 6 serving(s)

Ingredients

1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs, lightly beaten
3 tablespoons canola oil
2 tablespoons milk
2 cups blueberries
2 cups raspberries
2 cups blackberies
1 cup sugar
1 cup water
3 tablespoons quick-cooking tapioca

How To Make slow-cooked very berry cobbler.

Step 1

In bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. In another bowl, combine eggs, oil and milk.

Step 2

Add egg mix to flour mix. Stir until moistened. In lg saucepan, combine all berries, 1 cup sugar, water and tapioca. Bring to a boil. Pour fruit mix into a 4-quart slow-cooker.
Step 3

Spoon batter over fruit mix. Cover, cook on high for about 2 hrs. Turn off cooker. Let cool. Spoon mix into serving bowls and top w/ whipped topping or ice cream.
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