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Saturday, October 21 2017

Soft biscuits topped with coarse sugar bathe in juicy blueberry-blackberry sauce. As you might guess, this slow cooker meals cobbler tastes even better when topped with vanilla ice cream.


1 - pound fresh blueberries
1 - pound fresh blackberries
3/4 - cup sugar
3/4 - cup water
1/4 - cup quick-cooking tapioca
3/4 - cup all-purpose flour
1/2 - cup cornmeal
2 - tablespoons sugar
1 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg, lightly beaten
1/3 - cup milk
3 - tablespoons butter, melted
1 - teaspoon lemon zest
1 - tablespoon coarse sugar or granulated sugar
Vanilla ice cream, whipped cream, half-and-half or light cream (optional)


In a 4-quart slow cooker combine the first five ingredients (through tapioca). Cover and cook on high for 1 hour.
For cobbler topping, in a medium bowl stir together the next five ingredients (through salt). In a small bowl combine egg, milk, melted butter, and lemon zest; add to dry ingredients. Stir just until moistened.

Stir berry mixture (important to stir here to fully incorporate the tapioca). Drop cobbler topping by tablespoons into 6 mounds on top of the hot berry mixture spacing mounds evenly. Sprinkle mounds with coarse sugar. Cover and cook about 45 minutes more or until a wooden toothpick inserted in the center of topping comes out clean. Turn off cooker. If possible remove liner from cooker. Let stand, uncovered, about 45 minutes to cool slightly before serving. If desired, serve warm cobbler with ice cream.


Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION FACTS (Double-Berry Cobbler)

Per serving: 401 kcal , 8 g fat (4 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 47 mg chol. , 246 mg sodium , 80 g carb. , 8 g fiber , 44 g sugar , 6 g pro.

Posted by: AT 11:52 am   |  Permalink   |  0 Comments  |  Email

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