Wednesday, March 30, 2011

Cookbook: Crock-pot berry cobbler

It's hard to beat a good crock-pot recipe. Throw all the ingredients in and let it work its magic! We got a new crock-pot for Christmas which I highly recommend:  Crock-pot Countdown Slow Cooker. The best thing about this particular model is the digital timer. I know there have been times where we have put something in the crock-pot while we're at work and I always worry about it cooking too long. With the digital timer you never have to worry about that again.

We've used our crock-pot for many recipes; however, I have never tried a dessert before. That is until last Friday evening. I found a recipe of Paula Deen's on the Food Network's website and decided to give it a try. Not only was it easy to make but it was delicious! Considerable work can go into making a cobbler but this one is a piece of cake. If you're having folks over for dinner throw this together mid-afternoon and by the time your guests are ready for dessert it will be complete. The finishing touch is a big scoop of vanilla ice cream on top- actually it's a must in my book.

Slow berry cobbler


1 10oz. bag of frozen strawberries
1 10oz. bag of frozen blueberries
1 10oz. bag of frozen raspberries
* Feel free to use any combination of frozen fruit. Since we have a fairly large crock-pot I used 3/12 bags of fruit.
1/4 cup sugar
1/2 cup of baking mix (I used Bisquick)


2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon


Spray the insert to your crock-pot with nonstick cooking spray. In a large mixing bowl, toss together the frozen fruit, sugar and 1/2 cup of baking mix. Transfer the fruit to the crock-pot. In another bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a spoon/spatula (the batter will be very thick and sticky). With your hands, drop bits of dough on top of the fruit in the crock-pot. In a small bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the crock-pot.

Cook on high for 3 to 4 hours or until the topping has puffed and the fruit is bubbling. It took mine about 3 1/2 hours and I inserted a toothpick into the top to make sure it was finished cooking.

Serve warm with ice cream on top. Enjoy!

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