Berrycobblercakes Recipes

SLOW-COOKER BERRY COBBLER

Slow-Cooker Berry Cobbler image

I adapted my mom's yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don't have to turn on the oven. -Karen Jarocki, Yuma, Arizona

Provided by Taste of Home

Categories Desserts

Time 2h

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1-1/4 cups all-purpose flour, divided
2 tablespoons plus 1 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 large egg
1/4 cup fat-free milk
2 tablespoons canola oil
1/8 teaspoon salt
2 cups fresh or frozen raspberries, thawed
2 cups fresh or frozen blueberries, thawed
Low-fat vanilla frozen yogurt, optional

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.

Nutrition Facts : Calories 260 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 110mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.

OLD FASHION BERRY COBBLER

Old Fashion Berry Cobbler image

Make and share this Old Fashion Berry Cobbler recipe from Food.com.

Provided by Dolittle57

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup granulated sugar
4 tablespoons butter
1 cup milk
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3 cups marionberries (Berries can be frozen, just add 3-5 minutes more cooking time) or 3 cups your favorite type berries (Berries can be frozen, just add 3-5 minutes more cooking time)
1 1/2 cups granulated sugar
3 tablespoons butter
2 1/2 cups boiling water

Steps:

Cream butter and sugar together, then add milk on slow speed.
Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
Bake at 425°F for 30 minutes or until golden brown.

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