Slow Berry Cobbler
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Filling 1 (10 oz) bag frozen strawberries 1 (10 oz) bag frozen blueberries 1 (10 oz) bag frozen raspberries1/3 to 2/3 cup sugar (depending on sweetness level)1/2 cup baking mix Topping 2 1/4 cups baking mix1/4 cup sugar, plus 1/4 cup4 tablespoons butter, melted1/2 cup milk2 teaspoons ground cinnamon
Spray the inset 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 mixture on top of the dough and place the lid on the slow cooker. Turn the power to high and cook for 3-4 hours until the topping has puffed and the fruit is bubbling.
Serve warm with whipped cream or ice cream.
Number of Servings: 10
Recipe submitted by SparkPeople user SAKISMOM1.
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 mixture on top of the dough and place the lid on the slow cooker. Turn the power to high and cook for 3-4 hours until the topping has puffed and the fruit is bubbling.
Serve warm with whipped cream or ice cream.
Number of Servings: 10
Recipe submitted by SparkPeople user SAKISMOM1.
Nutritional Info Amount Per Serving
- Calories: 240.3
- Total Fat: 7.2 g
- Cholesterol: 13.4 mg
- Sodium: 364.8 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 2.2 g
- Protein: 3.3 g