Slow Cooker Berry Cobbler
I really wish I could say that it is so cold here that I needed a bite of summer so I made this Slow Cooker Berry Cobbler With Whipped Sour Cream Topping. That would be a lie though. I made it because it is still warm here and it made me think of berries. It is so hard to get into the Christmas spirit when it is 70 degrees outside. I don’t know how people in Florida and California do it. I so much want the feel and smells of winter.
But hey! My loss is your gain. I made this the other day and it was gone in a flash. It is a perfect dessert for the slow cooker because it makes the house smell wonderful!
- 1-1/4 cups all-purpose flour, divided
- 2 tablespoons plus 1 cup sugar, divided
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 egg, lightly beaten
- ¼ cup fat-free milk
- 2 tablespoons canola oil
- ⅛ teaspoon salt
- 2 cups fresh or frozen raspberries, thawed
- 2 cups fresh or frozen blueberries, thawed
- ½ cup heavy cream
- ¼ cup sour cream
- 2 tablespoons confectioners' sugar
- In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly into a 5-qt. slow cooker coated with cooking spray.
- In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.
- Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out clean.
- Combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
- Spoon the cobbler into bowls and top with the whipped sour cream topping.
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