Blueberry-raspberry cobbler in a slow cooker
Votes: 2
Time: 3 hours 10 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Blueberry-raspberry cobbler in a slow cooker - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Berry filling
- 300 g frozen blueberries
- 300 g frozen raspberries
- 300 g frozen strawberries
- 1/3 or 2/3 cup sugar, adjust sweetness to your taste
- 1/2 cup biscuit mix
- For serving: whipped cream or ice cream
Topping
- 2 and 1/4 cups biscuit mix
- 1/4 cup sugar (optional plus 1/4 cup)
- 4 tbsp (60 g) butter, melted
- 1/2 cup milk
- 2 tsp ground cinnamon
We recommend
Cooking the dish according to the recipe:
- Spray the bottom of the slow cooker with cooking spray.
In a large bowl, combine all the frozen berries, sugar, and 1/2 cup of baking mix. Pour the contents of the bowl into the slow cooker. - In another bowl, combine 2 1/4 cups baking mix, 1/4 cup sugar, melted butter, and milk with a wooden spoon. Using your hands, crumble the dough into the berries in the slow cooker.
- In a small bowl, combine 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar over the dough and close the slow cooker. Set the power to high and let it cook for 3-4 hours, until the top puffs up and the berries begin to bubble.
Serve with whipped cream or ice cream.
Recipe peach pie in a slow cooker.
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