My family loves to eat this Berry Cobbler for breakfast, dinner, as an after school snack, or for dessert. Eaten with milk or ice cream, this cobbler (chock full of a blend of berries) is incredibly easy to make in your slow cooker. I love to make Berry Cobbler on Saturday mornings before my family wakes up. It’s the perfect breakfast on a cool fall weekend.
Makes 8 servings
(Ideal slow-cooker size: 5-quart)
11/4 cups all-purpose flour (divided)
2 Tbsp. sugar, plus 1 cup sugar (divided)
1 tsp. baking powder
1/4 tsp. ground cinnamon
1 egg, lightly beaten
1/4 cup skim milk
2 Tbsp. canola oil
1/8 tsp. salt
2 cups unsweetened raspberries, fresh, or thawed if frozen, and drained
2 cups unsweetened blueberries, fresh, or thawed if frozen, and drained
1. In a mixing bowl, combine 1 cup flour,
2 Tbsp. sugar, baking powder, and cinnamon.
2. In a separate bowl, combine egg, milk, and oil. Stir into dry ingredients until moistened. Batter will be thick.
3. Spray slow cooker with cooking spray. Spread batter evenly on bottom of slow cooker.
4. In another bowl, combine salt, remaining flour, remaining sugar, and berries. Toss to coat berries.
5. Spread berries over batter.
6. Cook on high 2-21/2 hours, or until a toothpick inserted into cobbler comes out clean.
Per Serving: 260 calories (40 calories from fat), 4.5g total fat (0g saturated, 0g trans), 25mg cholesterol, 50mg sodium, 52g total carbohydrate (4g fiber, 34g sugar), 3g protein, 2%DV vitamin A, 10%DV vitamin C, 6%DV calcium, 8%DV iron.
Note: If your diet permits, this is good served in soup bowls with cold milk poured over.
- Baking Powder
- Ground Cinnamon
- Skim Milk
- Canola Oil
- Unsweetened Raspberries
- Unsweetened Blueberries