Slow Cooker Berry Cobbler
This slow cooker berry cobbler is full of ooey-gooey blueberries, raspberries, and blackberries and topped with a buttery cake mix topping.
Serving6 Servings
Ingredients
- butter (unsalted), (enough to grease the basin of the slow cooker)
- 6 cups fresh or frozen berries, (I enjoy a mixture of blackberries, blueberries, and raspberries)
- ¼ cup granulated sugar
- 1 ½ Tablespoon cornstarch
- 1 teaspoon lemon juice
- pinch of salt
- 1 box coffee cake mix
- 1 stick butter (unsalted), (½ cup) cubed
- 1 Tablespoon ground cinnamon
Equipment
Instructions
- Add the berries to the slow cooker along with the sugar, cornstarch, lemon juice, and salt. Stir to coat the berries.
- Evenly spread the coffee cake mix over the berry mixture.
- Distribute the cubes of butter evenly over the cake mix.
- Dust the cobbler with cinnamon.
- Cook on high for 3 hours. The topping should be brown and bubbly. Not there yet? Give it another 30 minutes in the slow cooker.
- Serve warm with vanilla ice cream or homemade whipped cream.
Notes
Nutritional information doesn't include ice cream or whipped cream toppings.
Nutrition
Calories: 574 kcal · Carbohydrates: 101 g · Protein: 4 g · Fat: 19 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 40 mg · Sodium: 631 mg · Potassium: 136 mg · Fiber: 6 g · Sugar: 59 g · Vitamin A: 546 IU · Vitamin C: 4 mg · Calcium: 212 mg · Iron: 2 mg