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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Dessert Recipes / Crock-Pot Blackberry Cobbler

Crock-Pot Blackberry Cobbler

Written by: Crock-Pot Ladies 6 Comments

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Crock-Pot Blackberry Cobbler
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Crock-Pot Blackberry Cobbler
Crock-Pot Blackberry Cobbler

This super easy recipe for Crock-Pot Blackberry Cobbler takes only minutes to prepare and you can cook it for a few hours while you are busy doing other things!

Crock-Pot Blackberry Cobbler

Slow Cooker Blackberry Cobbler

I love blackberries, when I lived in California our family would pack up in the car for a drive a couple miles away up to the foothills of the San Bernardino mountains and there we would find wild blackberries growing along a cool stream just free for the picking. It was a fun little day trip that would allow us to escape the heat of summer and a way to get free food.

Hey, free is free!

The only cost of this trip was the price of gas and the scraped up arms from the long thorns on those wild blackberries.

Now I live in Wyoming, and if there are free blackberries for the picking here, I have not been able to find them. So instead I have to rely on what I can get at the grocery store. And while fresh blackberry season is during the summer most grocery stores carry fresh blackberries in the produce section year round.

But the price!$4.50 for a little 6 ounce container. That hurts my pocketbook big time. And when you have a family to feed that is some expensive fruit right there!

So when I spotted a couple of bags of frozen blackberries at the grocery store on manager markdown for only $1.30 per bag I HAD to snatch them up. That was a STEAL. Even when not on sale the $4 a bag for frozen is almost always a better value than fresh berries. At least where I live.

So I got home with my bags of blackberries and immediately knew what I was going to make with them. Crock-Pot Blackberry Cobbler for dessert just sounded SO good!

This is a super duper easy recipe to put together. You can use fresh or frozen berries, sprinkled with a little sugar and cornstarch (for thickening of the juices) and topped with an easy cobbler dough spooned over the berries. Then just just let it cook, go clean your basement (UGH!), get dinner going (we had this Biscuit Pot Pie for dinner) and then dessert it ready.

You can top your blackberry cobbler with some vanilla bean ice cream, whipped cream or just eat it plain. I had a little carton of whipping cream in the fridge that I whipped up.

It was good.



Special Diets

High Fiber | Low Fat | Low Sodium | Vegetarian


Crock-Pot Blackberry Cobbler

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Crock-Pot Blackberry Cobbler

Crock-Pot Blackberry Cobbler Recipe

Heidi Kennedy
This quick and easy Crock-Pot Blackberry Cobbler recipe is a cinch to toss together and let cook away in your slow cooker while you are busy doing other things.
3.46 from 185 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Desserts
Cuisine American
Servings 6 Servings
Calories 406 kcal

Equipment

  • 4 Quart Crock-Pot to 6 quart slow cooker
  • Dry Measuring Cups And Spoons
  • Medium Mixing Bowl
  • Silicone Spatula or wooden spoon
  • Liquid Measuring Cup

Ingredients

Blackberry Filling:

  • 4 Cups Fresh Blackberries (or frozen blackberries)
  • ½ Cup Granulated Sugar
  • 2 Tablespoons Cornstarch

Cobbler Topping:

  • 2 Cups All-Purpose Flour
  • ½ Cup Granulated Sugar
  • ¼ Cup Unsalted Butter (melted)
  • ¼ Cup Milk
  • 1 Teaspoon Baking Powder
  • 1 Pinch Kosher Salt

Instructions

  • In the bottom of a 4 to 6 quart slow cooker pour the berries, 1/2 cup sugar and cornstarch and toss lightly to coat the berries with the sugar and cornstarch.
    4 Cups Fresh Blackberries –½ Cup Granulated Sugar –2 Tablespoons Cornstarch
  • In a medium mixing mix the cobbler ingredients until a soft dough forms.
    2 Cups All-Purpose Flour –½ Cup Granulated Sugar –¼ Cup Unsalted Butter –¼ Cup Milk –1 Teaspoon Baking Powder –1 Pinch Kosher Salt
  • Dot the top of the fruit in the slow cooker with spoonfuls of cobbler dough, making sure to keep the dough off the side of the crock.
  • Cover and cook on HIGH for 4 hours or until the fruit is bubbly and the dough is is cooked through.
  • Serve plain, with ice cream or whipped cream and enjoy!

Notes

This recipe is best cooked on HIGH for a lower cooking time rather than on LOW for a longer time. This method better replicates baking in an oven and allows the cobbler topping to cook without disintegrating into the fruit.

Nutrition

Calories: 406kcal | Carbohydrates: 77g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 84mg | Potassium: 219mg | Fiber: 6g | Sugar: 39g | Vitamin A: 458IU | Vitamin C: 20mg | Calcium: 88mg | Iron: 3mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Blackberry Cobbler
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 4 Quart Crock-Pot Recipes, 4.5 Quart Crock-Pot Recipes, 5 Quart Crock-Pot Recipes, 5.5 Quart Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, Crock-Pot Dessert Recipes, Easter Crock-Pot Recipes, Summer Crock-Pot Recipes Tagged With: Baking Powder, Blackberries, Blackberry, Butter, Cobbler, Cornstarch, Easy Crock-Pot Recipes, Flour, Garlic Salt, High Fiber, High Fiber CP Recipes, Kid Friendly, Kid Friendly CP Recipes, Low Fat, Low Fat CP Recipes, Low Sodium, Low Sodium CP Recipes, Splenda, Sugar, Vegetarian, Vegetarian CP Recipes

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Comments

  1. Jamie says

    April 20, 2014 at 12:02 PM

    Can you please verify that this recipe calls for 2 cups of flour? It seems like a lot of dry ingredients, not much liquid.

    Reply
    • Shirley says

      June 1, 2014 at 11:32 AM

      I used 2 cups flour and had to add additional milk to make a dough form. I had too much dough for my 6 qt slow cooker. Please confirm quantities of flour and milk.

      Reply
    • Lady Heidi says

      June 3, 2014 at 2:55 PM

      I double checked my recipe notes and that is correct on how I made it. You are going for a thick biscuit like consistency with the dough that you spoon over the blackberries. You can of course add more milk as needed.

      Reply
  2. Wasted Blackberries says

    March 15, 2016 at 1:11 PM

    This recipe was dry and just plain awful. I knew I had made a mistake when the “dough” was nothing but crumbs, it was crumbling and wouldn’t form a dough, I upped the butter and the milk, I still couldn’t get a soft dough to form. Eventually I just grabbed a handful of dough and formed them into balls. I waited 4 hours and boy was I not a happy camper. The dough was dry and tasteless. They formed little rocks, basically. I would highly suggest you re-evaluate your measurements, because theyre way off. Also, maybe add in some more spices or something. I don’t ever comment on anything, but I just wanted to warn others,

    Reply
    • Lady Heidi says

      March 15, 2016 at 4:43 PM

      I am sorry this recipe did not turn out right for you. I am not sure why, I have made this recipe several times now and never have had the experience you are explaining. The dough should be slighly wetter than biscuit dough. Of course some flours absorb more liquid than others and this can especially be true in the winter. As far as seasonings go this recipe is intended to highlight the fresh berries. Adding cinnamon or nutmeg or maybe a little lemon zest would be good too. But for this recipe as written it is a pure cobbler.

      Reply

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  1. Tastee Recipe They Won't Believe You Made This in Your Slow Cooker! - Tastee Recipe says:
    August 10, 2015 at 5:52 PM

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