With the abundant supply of fruits, particularly berries, during summer I have been inspired to do fruit-based desserts. For me nothing describes summer more than fruit cobblers and crumbles. The lovely colors of reds and blues combined and the tartness they impart to an otherwise one-dimensional dessert make them my summer fave.
This cobbler is particularly lovely because you don’t need to use the oven for it. It’s cooked in the slow cooker which makes it so much easier; no need to preheat anything and most of all you don’t need to sweat while doing it (no warm oven, right?). Also, it doesn’t take that long to cook it, only about 2 hours or so which for slow cooking is rather fast!
This cobbler is great to eat on its own but if that’s not enough, you may add your vanilla ice cream on top. We always do! Enjoy the rest of the summer with this yummy Three Berry Cobbler.
1 cup all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
a pinch of ground cloves, optional
2 eggs, lightly beaten
2 tablespoons, half and half or milk
2 tablespoons, vegetable oil
1 1/2 cup each fresh or frozen berries (blueberries, blackberries and raspberries)
3/4 cup water
Whipped cream or vanilla ice cream for topping, optional
In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg and ground cloves (if using).
Combine the eggs, milk and oil then stir into the dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased slow cooker.
In a large saucepan, combine the berries, water, and remaining sugar. Bring to a boil.
Once it has boiled, remove from the heat and immediately, pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean.
Turn the slow cooker off. Uncover and let stand for 30 minutes before serving.
Top with vanilla ice cream or whipped cream!
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Adapted from Taste of Home’s – Black and Blue Cobbler.