Excellent way to keep the heat out of the kitchen while making favorite seasonal berry cobbler.
Crockpot Berry Cobbler w/Vanilla Bean Ice Cream
1 1/4 cups Bisquick mix*
1-1 1/4 cups sugar, more or less depending desired sweetness
1/4 teaspoon cinnamon
4 tablespoons butter, melted
1/4 cup milk
4 cups seasonal berries of choice **
Vanilla Bean Ice Cream
Spray a crockpot with non-stick spray or use crockpot liner for ease of cleanup.
In a mixing bowl whisk together biscuit mix, 2-3 tablespoons sugar, cinnamon and nutmeg. Add melted butter, egg and milk. Stir just until mixed. Spread cobbler batter in bottom of crockpot.
Gently toss berries and remaining sugar (NOTE: use less sugar on sweeter berries.) Place berries on top cobbler batter in crockpot. Cook cobbler on high 2 -2 1/2 hours or until batter is cooked through and berries are bubbly. Serve warm or cold.
Excellent way to keep the heat out of the kitchen while making favorite seasonal berry cobbler. Nutrition analysis does not include ice cream, and is for a small serving. For a delicious variation low-fat vanilla yogurt may be substituted for the ice cream. Recipe serves 6
Recipe works well in a 5-qt crockpot. Smaller crockpots, tall skinny models, or models with heating elements on the bottom (rather than wrapped around the sides) will be more likely to scorch. Watch and adjust heat as needed to prevent cobbler batter from burning.
* You may replace Bisquick with 1 1/4 cups flour, 1/8 teaspoon salt, 1 teaspoon baking powder.
** Berries may be blueberries, raspberries, strawberries (quartered), blackberries, elderberries, etc. I like to use a variety of fresh seasonal berries for flavor depth. NOTE: Although this is a seasonal “fresh” berry recipe, when fresh is not available you may substitute unsweetened frozen berries; measure then thaw berries completely before adding to crockpot. Dried berries may be reconstituted and used in the recipe as well – adjust the sugar accordingly to compensate for sweetness.