Today I have the most delicious summer dessert that’s absolutely perfect for a hot summer day. Seriously, it’s been 101°F here with a real feel of about 118°F so we’ve just had NO desire to turn on the oven and heat up the kitchen! My 5 year old daughter wanted to make dessert for my co-workers so I thought this would be perfect for her since it requires no hot pans and contains only some very simple instructions.
If you have a programmable slow cooker, you can certainly prepare this recipe ahead of time and set it to be ready around dinner time. I suggest serving it with fresh whipped cream and French vanilla ice cream. It’s delicious!
As you can see above, I’ve added some small pats of butter into the berries the way my mother and grandmother did with their homemade fruit pies. We feel that the butter simply rounds out and enriches the flavor and texture of the filling. If you prefer not to add the pats of butter, simply omit them from the recipe. The fresh lemon zest and lemon juice add to the flavor and brightness of the berries.
Of course, if blueberries aren’t your thing you can always swap them out for another fruit or mix them up for a mixed fruit compote. The possibilities for flavors and combinations are really endless when you consider berries, apples, and stone fruits all can be done in a similar fashion.
- 1-1/4 cups all-purpose flour, divided
- 1 cup sugar, divided
- 1 tsp baking powder
- 1 egg, lightly beaten
- ¼ cup milk
- 1 tsp vanilla
- 2 tbsp canola oil
- ⅛ tsp salt
- 1 tsp vanilla
- 4 cups fresh or frozen blueberries
- 2 tbsp butter, cut into small pieces
- grated lemon zest and juice of one lemon
- Spray the insert of a slow cooker with nonstick cooking spray or line with a crock pot liner.
- In a large bowl, combine 1 cup flour, 2 tablespoons sugar, and the baking powder. Combine the egg, milk, vanilla and oil; stir into dry ingredients just until moistened to avoid overworking the batter. The batter will be thick.
- In a large bowl, combine the salt, remaining flour and sugar, lemon juice and lemon zest; add berries and toss to coat. Pour into the bottom of the slow cooker and top with the small pats of butter.
- With your hands or a spoon, drop bits of dough on top of the fruit in the slow cooker.
- Cover and cook on high for 2 to 2-1/2 hours until the topping has puffed and the fruit is bubbling. A toothpick inserted into cobbler dough should come out clean.
- Serve warm with whipped cream or ice cream.