"The Lid Pocket may be one of the most ingenious inventions of the 21st century for the kitchen."
- Arkansas Democrat-Gazette

Triple Berry Cobbler

Triple Berry Cobbler in your slow cooker? Yes, you read that right! How absolutely divine! This scrumptious dessert is ready in under 3 hours, too! A perfect dish to make for that special someone on Valentine’s Day!

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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)



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.

Photo courtesy of jeffreyww



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