Mohamed Shili This delicious berry cobbler from Paula Deen is the perfect quick and comforting dessert! Made with a mix of juicy strawberries, blueberries, and raspberries, it’s topped with a sweet, golden crust and a sprinkle of cinnamon sugar. Best of all, it uses simple, common ingredients and cooks in your slow cooker for fuss-free baking magic!
Recipe Ingredients:
- 1 (10 oz) bag frozen strawberries
- 1 (10 oz) bag frozen blueberries
- 1 (10 oz) bag frozen raspberries
- 1/3 to 2/3 cup depending on your level of preferred sweetness, plus 1/2 cup for topping, divided sugar
- 2 1/4 cups plus 1/2 cup for filling, recommended Paula Deen Original Recipe Mix baking mix
- 4 tablespoons melted butter
- 1/2 cup milk
- 2 teaspoons ground cinnamon
How To Make Berry Cobbler Recipe?
- Prepare the slow cooker: Spray the inside of the slow cooker with nonstick cooking spray.
- Mix the fruit filling: In a large bowl, toss together the frozen strawberries, blueberries, and raspberries with 65–130 g (1/3–2/3 cup) sugar and 65 g (1/2 cup) of baking mix. Transfer this mixture into the slow cooker.
- Make the dough topping: In another bowl, stir together 280 g (2 1/4 cups) of baking mix, 55 g (1/4 cup) sugar, melted butter, and milk. Mix until combined and then use your hands to drop bits of the dough evenly over the fruit mixture.
- Prepare cinnamon sugar topping: In a small bowl, combine 55 g (1/4 cup) sugar with 2 tsp ground cinnamon. Sprinkle this mixture evenly over the dough.
- Cook the cobbler: Cover the slow cooker with its lid and set it to high. Cook for 3–4 hours, or until the topping is puffed and golden brown, and the fruit is bubbling.
- Serve and enjoy: Serve warm with whipped cream or ice cream for an indulgent treat.
Recipe Tips:
- Use Frozen Fruit Straight from the Freezer: Don’t thaw the berries before adding them to the slow cooker. Using them frozen helps keep the filling juicy without turning mushy.
- Spread the Dough Evenly: When adding the dough on top, make sure to distribute it in small chunks. This ensures it cooks evenly and creates a fluffy, golden crust.
- Check Sweetness to Taste: Adjust the sugar based on the sweetness of your berries. Taste a small piece of fruit before mixing, and add more or less sugar as needed.
- Don’t Skip the Cinnamon Sugar: The cinnamon sugar topping adds a warm, sweet flavor and a slightly crispy texture to the crust. Sprinkle it generously for the best results.
- Resist Lifting the Lid: Keep the slow cooker lid on during cooking to maintain consistent heat. Lifting it too often can slow down the cooking process and affect the cobbler’s texture.
How To Store Leftovers?
- Refrigerate: First, let the leftover berry cobbler cool completely to room temperature. Transfer it to an airtight container or cover the slow cooker insert tightly with plastic wrap. Store in the refrigerator for up to 3 days.
- Freeze: Allow the cobbler to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and enjoy chilled.
Nutrition Facts
- Calories: 275 kcal
- Total Fat: 13.1 g
- Saturated Fat: 7.9 g
- Cholesterol: 31.3 mg
- Sodium: 253.4 mg
- Potassium: 167.9 mg
- Total Carbohydrate: 37.5 g
- Dietary Fiber: 1.8 g
- Sugars: 13.2 g
- Protein: 4.4 g
Check out More Recipes:
Paula Deen Berry Cobbler
Description
This delicious berry cobbler from Paula Deen is the perfect quick and comforting dessert! Made with a mix of juicy strawberries, blueberries, and raspberries, it’s topped with a sweet, golden crust and a sprinkle of cinnamon sugar. Best of all, it uses simple, common ingredients and cooks in your slow cooker for fuss-free baking magic!
Ingredients
Instructions
- Prepare the slow cooker: Spray the inside of the slow cooker with nonstick cooking spray.
- Mix the fruit filling: In a large bowl, toss together the frozen strawberries, blueberries, and raspberries with 65–130 g (1/3–2/3 cup) sugar and 65 g (1/2 cup) of baking mix. Transfer this mixture into the slow cooker.
- Make the dough topping: In another bowl, stir together 280 g (2 1/4 cups) of baking mix, 55 g (1/4 cup) sugar, melted butter, and milk. Mix until combined and then use your hands to drop bits of the dough evenly over the fruit mixture.
- Prepare cinnamon sugar topping: In a small bowl, combine 55 g (1/4 cup) sugar with 2 tsp ground cinnamon. Sprinkle this mixture evenly over the dough.
- Cook the cobbler: Cover the slow cooker with its lid and set it to high. Cook for 3–4 hours, or until the topping is puffed and golden brown, and the fruit is bubbling.
- Serve and enjoy: Serve warm with whipped cream or ice cream for an indulgent treat.
Notes
- Use Frozen Fruit Straight from the Freezer: Don’t thaw the berries before adding them to the slow cooker. Using them frozen helps keep the filling juicy without turning mushy.
- Spread the Dough Evenly: When adding the dough on top, make sure to distribute it in small chunks. This ensures it cooks evenly and creates a fluffy, golden crust.
- Check Sweetness to Taste: Adjust the sugar based on the sweetness of your berries. Taste a small piece of fruit before mixing, and add more or less sugar as needed.
- Don’t Skip the Cinnamon Sugar: The cinnamon sugar topping adds a warm, sweet flavor and a slightly crispy texture to the crust. Sprinkle it generously for the best results.
- Resist Lifting the Lid: Keep the slow cooker lid on during cooking to maintain consistent heat. Lifting it too often can slow down the cooking process and affect the cobbler’s texture.
Paula Deen Berry Cobbler
