Slow Cooker Berry Cobbler Recipe

4.25 from 8 votes

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.

Prep Time15

Cook Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: berry cobbler, berry crumble, low fat berry cobbler

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

2 cups blueberries
2 cups raspberries
1 cup granulated sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 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

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 1/4 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.

Notes

Serving size: 1/3 cup cobbler (without ice cream or frozen yogurt)

WW Points: 6

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 SmartPoints (Green plan)

5 SmartPoints (Blue plan)

5 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

Nutrition