Tasty Tuesday

Slow Berry Cobbler

Filling:

1-10 oz bag frozen strawberries
1-10 oz bag frozen blueberries
1-10 oz bag frozen raspberries
1/3 to 2/3 c. sugar, depending on your level of sweetness (some used 1 cup)
½ c. baking mix

Topping:

2 ¼ c. baking mix
¼ c. sugar, plus ¼ c.
4 tbsp. butter, melted
½ c. milk
2 tsps. ground cinnamon

Spray the insert of a slow cooker with nonstick cooking spray (or use a liner like I do!)  In a large mixing bowl, toss together all the frozen fruit, sugar and ½ c. baking mix.  Transfer the fruit to the slow cooker.  In another large mixing bowl, stir together 2 ¼ c. baking mix, ¼ c. sugar, melted butter and milk with a wooden spoon.  With your hands, drop bits of dough on top of the fruit in the slow cooker.  In a small mixing bowl, stir together the remaining ¼ c. sugar and ground cinnamon.  Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker.  Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.  Note – as with mostly all crock pot recipes, it is best when left alone, so try not to remove the lid while it is “baking”.

Super yummy and easy!

Note:  Tasty Tuesdays are written solely by me, reflecting my personal opinion.  It is not an official advertisement, nor was I paid to write such post.