Crock Pot Blueberry Cobbler
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!
Ingredients
- 1 1/4 cups all-purpose flour , divided
- 1 cup sugar , divided
- 1 tsp baking powder
- 1 egg , lightly beaten
- 1/4 cup milk
- 1 tsp vanilla
- 2 tbsp canola oil
- 1/8 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
Instructions
- 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.
Notes
Garnish with Vanilla ice cream, fresh whipped cream and a sprig of mint, if desired.