Number of Servings: 6
Prep: 25 min
Cool: 1 hr
Slow Cook: 1 hr 45 min to 2 hr (high)
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
3 tablespoons vegetable oil
2 tablespoons milk
2 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
2 cups fresh or frozen blackberries
1 cup sugar
1 cup water
3 tablespoons quick-cooking tapioca
Vanilla ice cream, whipped cream, half-and-half, or light cream (optional)
Note: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your cobbler is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.
1. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
2. In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.
3. Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.
4. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.
Nutrition Facts (per serving): 478 cal., 10 g Fat, total (2 g sat. fat), 71 mg chol., 97 g carb., 194 mg sodium, 6 g fiber, 6 g pro.
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