Slow Cooker Berry Cobbler
Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchens
This colorful cobbler is very juicy, but the sweetened berry "sauce" is so delicious it's worth spooning up. If you don't have time to make[ the sour cream topping, a sprinkle of confectioners' sugar or a dollop of vanilla yogurt works well, too.]
- Berry Filling:
- Unsalted butter, for greasing insert
- 1/4 cup cornstarch
- 2 tablespoons lemon juice (about 1 lemon)
- Two 12-ounce bags frozen mixed berries (about 5 1/2 cups)
- 2/3 cup granulated sugar
- Biscuit Topping:
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- Pinch fine salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup milk
- 1/4 teaspoon ground cinnamon
- Whipped Sour Cream Topping:
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 2 tablespoons confectioners' sugar
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.
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.
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.
Spoon the cobbler into bowls and top with the whipped sour cream topping.
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