Slow Cooker Peach Blueberry Cornbread Cobbler Recipes

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.

SLOW-COOKER PEACH COBBLER RECIPE BY TASTY

Steps:

• Put peach pie filling in slow cooker. Then top with cake mix, butter, and walnuts.
• Cook on high for 2-2.5 hours or until the cake part reaches desired consistency.
• Server a la mode with vanilla ice cream or your favorite whipped cream.
• Enjoy!

SLOW COOKER BLUEBERRY BISCUIT COBBLER

Steps:

• Lightly grease the inside of a slow cooker.
• Mix 1/2 cup brown sugar with 1 tablespoon cinnamon in a small bowl. Cut biscuits into quarters. Dip each biscuit section into the melted butter, then roll in the cinnamon-sugar mixture.
• Place sugared biscuit pieces around the sides of the prepared slow cooker, forming a small wall of dough around the edges. Reserve any leftover butter.
• Mix 2 tablespoons flour into the leftover butter. Add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon.
• Place blueberries in the center of the ring of biscuit pieces. Pour the butter and sugar mixture over the top of the blueberries.
• Cook on Low until blueberries are bubbling and biscuit pieces are golden brown, about 2 hours 45 minutes.

SLOW-COOKER PEACH-BLUEBERRY CORNBREAD COBBLER

Steps:

• Spray 6- to 8-quart slow cooker with cooking spray. Add Fruit ingredients; toss together.
• In medium bowl, mix Topping ingredients, cutting in butter with pastry blender or by crisscrossing two knives until mixture looks like coarse sand. You should be able to pinch mixture together and have it hold its shape. Scatter over mixture in slow cooker.
• Cover and cook on High heat setting 2 to 2 1/2 hours or until fruit is bubbling. Serve immediately with whipped cream or vanilla ice cream, if desired.

DESSERT: SLOW COOKER PEACH-BLUEBERRY COBBLER

Steps:

• Make the filling:
• Generously coat the insert of a 6-quart or larger slow cooker with cooking spray or butter.
• Halve and remove the pits from the peaches. Cut into ⅓- to ¾-inch-thick slices. Place in a large bowl and add the blueberries.
• Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. Add the sugar, cornstarch, lemon juice, and salt, and gently stir with a rubber spatula to combine. Pour the fruit filling into the slow cooker and spread into an even layer.
• Make the topping:
• Place the flour, sugar, baking powder, and salt in a medium bowl. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. Whisk to combine.
• Add the milk and butter and stir it in with the rubber spatula until the flour is just moistened and a soft dough is formed. Be careful not to over-mix. Drop heaping tablespoons of the dough over the fruit in an even layer (it will not completely cover the fruit).
• Place a large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the cobbler. Cover with the slow-cooker lid.
• Cook until the fruit is tender, the filling is bubbling and thick, and the cobbler topping is puffed and set, about 2½ hours on high or 4 hours on low. A toothpick or cake tester inserted in the cobbler topping should come out clean.
• Discard the paper towel. Let the cobbler cool at least 15 minutes uncovered before serving. If transporting to a picnic or party, let the cobbler cool completely to give the fruit filling time to set.