Slow Cooker Berry Cobbler

This cobbler is very juicy, but the sweetened berry “sauce” is so delicious it’s worth spooning up. Not to mention the cinnamon and sugar topping that is delightful.

  • Prep Time: 20m
  • Cook Time: 4h
  • Total Time: 4h 20m

Ingredients

Berry Filling

  • Unsalted butter, for greasing insert
  • 1/4 c cornstarch
  • 2 tbsp. lemon juice (about 1 lemon)
  • Two 12-ounce bags frozen mixed berries (about 5 1/2 cups)
  • 2/3 c granulated sugar

Biscuit Topping

  • 1 1/4 c all-purpose flour
  • 3 tbsp. granulated sugar
  • 1 tsp. baking powder
  • Pinch fine salt
  • 4 tbsp. cold unsalted butter, cut into small pieces
  • 3/4 c milk
  • 1/4 tsp. ground cinnamon

Whipped Sour Cream Topping

  • 1/4 c sour cream
  • 1/2 c heavy cream
  • 2 tbsp. confectioners sugar

Instructions

  1. For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, lemon juice and 2 tablespoons water in a small bowl. Add the mixture to the insert, add the berries and granulated sugar and toss.
  2. For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers so that it forms a coarse meal with some pea-sized lumps. Add the milk and stir with a wooden spoon to form a wet dough.
  3. Drop spoonfuls of the dough on top of the berry mixture. Combine the remaining 1 tablespoon granulated sugar and the cinnamon and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.
  4. For the sour cream topping: Meanwhile, 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.
  5. Spoon the cobbler into bowls and top with the whipped sour cream topping.