Slow-Cooker Sweet Cornbread Blackberry Cobbler
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By
Brooke Lark
Created May 29, 2012
Let your slow cooker make tonight's dessert! Made with frozen blackberries, Betty Crocker cornbread and muffin mix, sugar, butter and cinnamon, our sweet cornbread blackberry cobbler is perfect with ice cream and a dollop of whipped cream.
Slow-Cooker Sweet Cornbread Blackberry Cobbler
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- Prep Time 10 min
- Total 2 hr 10 min
- Servings 8
- Ingredients 7
Ingredients
- 1 bag (16 oz) frozen blackberries
- 1 tablespoon Gold Medal™ all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
- 1 teaspoon ground cinnamon
- Ice cream or whipped cream, as desired
Make With
Gold Medal Flour
Instructions
-
Step1Spray 4 1/2-quart slow cooker with baking spray with flour.
-
Step2Pour blackberries into slow cooker. Sprinkle berries with flour and 3 tablespoons of the sugar; stir gently to coat. In small bowl, mix remaining sugar, melted butter, cornbread mix and cinnamon. Spread dough on top of blackberries.
-
Step3Cover; cook on High heat setting 2 to 3 hours or until dough on top is set and blackberries are saucy. To serve, spoon hot cake from slow cooker, and top with ice cream or whipped cream.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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