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.
Ideal Slow Cooker Size: Casserole Crock Pot or 6-Quart oval.
Coat the slow cooker with nonstick spray.
In the slow cooker combine the blueberries, raspberries, and ¼ cup sugar, distributing evenly.
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.
Place 3 long lengths of paper towels on top of the slow cooker, then set the lid in place.
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.
Serve warm with low-fat frozen yogurt or ice cream, if desired.
Recipe Notes
Serving size: ⅓ cup cobbler (without ice cream or frozen yogurt)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Berry Cobbler Recipe
Amount Per Serving (1 /3 cup)
Calories 160Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 31g10%
Fiber 2g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.