Slow Berry Cobbler Food

SLOW-COOKER BERRY COBBLER

Steps:

• Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray., Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt.

SLOW COOKER BERRY COBBLER

Steps:

• For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, lemon juice and 2 tablespoons water in a small bowl. Add the mixture to the insert, add the berries and granulated sugar and toss.
• For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers so that it forms a coarse meal with some pea-sized lumps. Add the milk and stir with a wooden spoon to form a wet dough.
• Drop spoonfuls of the dough on top of the berry mixture. Combine the remaining 1 tablespoon granulated sugar and the cinnamon and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.
• For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
• Spoon the cobbler into bowls and top with the whipped sour cream topping.

SLOW BERRY COBBLER

Steps:

• 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 3 to 4 hours until the topping has puffed and the fruit is bubbling.
• Serve warm with whipped cream or ice cream.

SLOW COOKER BERRY COBBLER

Steps:

• In a bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.
• In a bowl, combine salt and remaining flour and sugar; add berries and toss to coat. Spread over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired.

BERRY COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling: In a large bowl, combine the granulated sugar and cornstarch; whisk until thoroughly mixed. Add the berries and lemon zest, and stir until the berries are completely coated. Pour the mixture into a 2-quart casserole dish or into 6 individual ramekins.
• For the topping: Sift together the flour, granulated sugar, baking powder and salt in a large bowl. Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture has the texture of coarse meal.
• Add the cream and mix in with a fork until a dough forms. Dust a work surface and your hands with flour. Gather the dough into a ball.
• Knead the dough gently for about 1 minute. Flatten the dough ball and then roll out with a lightly-floured rolling pin, shaping the dough into a rectangle or oval that matches the top of your casserole dish; cut into rounds if using ramekins.
• Lay the dough on top of the berries in the casserole dish or ramekins. In a small bowl, whisk the egg with 1 tablespoon water until milky. Brush the dough with the egg wash and sprinkle with the turbinado sugar.
• Bake the cobbler until the topping is golden brown, about 35 minutes. Let rest for at least 10 minutes before serving. Serve with ice cream if using.

SLOW COOKER FRUIT COBBLER

Steps:

• Lightly spray the slow cooker with cooking spray. Mix peaches and berries together in the slow cooker; sprinkle with cornstarch and toss to coat.
• Stir vanilla into berry mixture; add brown sugar, cinnamon, and nutmeg. Pour cake mix over berry mixture and drizzle with melted butter.
• Cook in the slow cooker set to High until bubbling, 3 to 3 1/2 hours.

VERY BERRY SLOW-COOKER COBBLER

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix cake mix and butter until crumbly. Place mixture slow cooker.
• Pour berries on top of mixture; sprinkle with sugar. Cover and cook on Low heat setting 4 hours.
• Serve warm with ice cream.

SLOW-COOKER MIXED BERRY COBBLER RECIPE BY TASTY

Steps:

• Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
• Sprinkle cornstarch on top and mix gently.
• Pour cake mix on top of the berries and spread out so it covers the berries.
• Place pieces of butter on top of the cake mix and cover.
• Cook on high for 2½ to 3 hours, until the cake is fully cooked.
• Serve topped with ice cream
• Enjoy!

SLOW-COOKER BLUEBERRY COBBLER RECIPE BY TASTY

Steps:

• In a large bowl add your blueberries, brown sugar, cinnamon and cornstarch. Mix it together throughly.
• Quarter your pre-made biscuits and set aside.
• In a slow cooker pour your blueberry mix and top evenly with your quartered biscuits.
• Cook on high for two and half to three hours.
• Server a la mode with vanilla ice cream or your favorite whipped cream.
• Enjoy!

SLOW-COOKER BLUEBERRY COBBLER

Steps:

• In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.