Slow Cooker Berry Cobbler

Crock Pot Berry Cobbler

Slow Cooker Berry Cobbler

(Healthy Slow Cooker Recipes #220 – Slow Cooker Berry Cobbler)

A jumble of summer berries and moist sweet cake combine to create a winning dessert. Part cake, part cobbler, it’s a dessert designed for scooping up and serving in bowls making it perfect for baking in the slow cooker. Which is just what I did  for our Slow Cooker 4th of July Extravaganza.

This was a huge hit with everyone, especially my berry and cake loving husband.

Skinny on Slow Cooker Berry Cobbler

I used my Crock-Pot Casserole Crock Slow Cooker to bake this slow cooker berry cobbler, but any large oval crock pot should work.

According to my calculations each serving has 160 calories and *4 Weight Watchers Points Plus. You may want to save a few more points for a little ice cream or frozen yogurt to accompany it.

Enjoy!

Slow Cooker Berry Cobbler
 
Prep time
Cook time
Total time
 
A jumble of summer berries and moist sweet cake combine to create a winning dessert. Part cake, part cobbler, it's a dessert designed scooping up and for serving in bowls.
Author:
Recipe type: Slow Cooker Dessert
Serves: 12
Ingredients
  • 2 cups blueberries
  • 2 cups raspberries
  • 1 cup granulated sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs, at room temperature
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon vanilla extract
  • Vanilla ice cream for serving (optional)
Instructions
  1. Ideal Slow Cooker Size: Casserole Crock Pot or 6-Quart oval
  2. Coat the slow cooker with nonstick spray.
  3. In the slow cooker combine the blueberries, raspberries, and ¼ cup sugar, distributing evenly.
  4. In a large bowl, whisk together the remaining sugar, flour, baking powder and salt. Add eggs, oil and vanilla to the flour mixture and whisk until blended and smooth. Carefully pour or spoon the batter over the berries and spread evenly.
  5. Place 3 long lengths of paper towels on top of the slow cooker, then set the lid in place.
  6. Cook on HIGH 3 to 4 hours, until the cake is set but still moist. Uncover, turn of the slow cooker and let cool for 1 hour.
  7. Serve warm with ice cream if desired.
Martha's Notes
Nutritional Estimates Per Serving (1/12th, ⅓ cup): 160 calories, 3 g fat, 31 g carbs, 2 g fiber, 4 g protein and *4 WW Points Plus

Source: adapted for the slow cooker from Piece of Cake!: One-Bowl, No-Fuss, From-Scratch Cakes

*PointsPlus® for slow cooker berry cobbler calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked this recipe for slow cooker berry cobbler you might also like:

Slow Cooker Strawberry Rhubarb Cobbler (365 Days of Slow Cooking)
Rasberry Peach Cobbler (Weight Watchers)
Slow Cooker Fruit Cocktail Cake
Mixed Berry Whole Wheat Coffee Cake

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Comments

  1. says

    This looks wonderful Martha. I have a large container of blueberries I would like to use and I’m going to try your recipe real soon. I am curious about putting the paper towels on top of the crockpot container before you put the lid on. Is this something to do with moisture content? Great blog, lots of yummy recipes. Thanks so much!

    • says

      Hi Denise,

      Yes, it’s to prevent the condensation that accumulates in the slow cooker lid from dripping back into the cobbler. I came across the suggestion in a few of my crock pot cookbooks for “baking” type recipes and really like the results. You can also vent the lid, by placing a chopstick or wooden spoon handle under one end to create space for steam to escape. Hope you enjoy the cobbler as much as we did!!

  2. says

    Also, I thought I would ask you first. Sometimes I like to share recipes on my blog. If I use my own photos and link directly back to you and this recipe, may I share it? Thanks for considering.

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