Slow Cooker Berry Cobbler
Treat your taste buds to the ultimate comfort dessert with this Slow Cooker Berry Cobbler, a fuss-free recipe that's as easy as it is irresistible. Bursting with the vibrant flavors of mixed berries—blueberries, raspberries, blackberries, and strawberries—this cobbler creates a luscious, jammy filling that pairs perfectly with its golden, buttery topping. Made entirely in your slow cooker, this dessert minimizes effort while maximizing flavor, thanks to simple pantry staples like flour, sugar, and a hint of vanilla. The secret to its irresistibly crisp topping? A clever trick of placing a towel under the lid to catch condensation. Ready in just over two hours, this Slow Cooker Berry Cobbler is the perfect warm dessert for a family gathering or weeknight indulgence, especially when served with a scoop of creamy vanilla ice cream or a dollop of whipped cream.
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Recipe Information
Ingredients
- 6 cups Mixed berries (blueberries, raspberries, blackberries, strawberries)
- 0.5 cups Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar (for topping)
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 6 tablespoons Unsalted butter (cold, diced)
- 0.5 cups Milk
- 1 teaspoon Vanilla extract
Instructions
Grease the inside of a slow cooker with butter or non-stick cooking spray.
In a large bowl, combine the mixed berries, 0.5 cups of granulated sugar, cornstarch, and lemon juice. Stir gently until the berries are evenly coated, then pour the mixture into the slow cooker.
In another bowl, whisk together the flour, 2 tablespoons of granulated sugar, baking powder, and salt.
Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until just combined, forming a thick batter.
Drop spoonfuls of the batter over the berry mixture in the slow cooker, leaving some gaps for the steam to escape.
Place a clean kitchen towel or paper towel under the slow cooker lid to catch condensation, ensuring the topping stays crisp.
Set the slow cooker to 'High' and cook the cobbler for 2 to 2.5 hours, or until the berries are bubbling and the topping is golden and cooked through.
Carefully remove the lid and let the cobbler cool for 10-15 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 413.2 g | 150% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 233.7 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 493 mg | 38% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2186 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
