Crockpot Berry Cobbler

I love using my crockpot for soup/stews/roasts, etc., but for baked goods? I may have just found a new best friend. Especially as summer rolls around, there is a way to enjoy delicious cobbler without heating up your whole kitchen!




Crockpot Berry Cobbler - Modified from Fix-it and Forget-it Cookbook
{Print Recipe}

1 1/4 C flour, divided (can use whole wheat)
2 T + 3/4 C sugar, divided
1 tsp. baking powder
1/4 tsp. cinnamon
1 egg (or egg white), lightly beaten
1/2 C skim milk
2 T olive oil
dash, salt
2 C raspberries (fresh or frozen; thawed and drained if frozen)
2 C blueberries (fresh or frozen; thawed and drained if frozen)

Combine 1 C flour, 2 T sugar,baking powder and cinnamon. Stir to mix well.


In another bowl, combine eggs, milk and oil.


Stir into dry ingredients until moist. Batter will be thick. Spray the slow cooker with cooking spray, and spread the batter evenly along the bottom of the crockpot.



Wash and drain berries.


In another bowl, combine salt, remaining flour and sugar and stir to combine. Toss in the berries and stir to coat. Spread berries over the batter.



Cook on high for 2-2.5 hr or until a toothpick comes out clean.


This recipe is ideal for a 5 qt crockpot. I made it in mine, which is only a 3 qt, and it worked out just fine.

Serves 6. One serving is ~260 cals, 4.5g of fat and 3g protein.

This post is linked to:
Tempt My Tummy Tuesday
Slow Cooking Thursday
Ultimate Recipe Swap
Ingredient Spotlight