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
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 cool 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 oz 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 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.
Recipe Collections:
| Dessert Crock-Pot Recipes | 4 Quart Slow Cooker Recipes |
| Summer Slow Cooker Recipes | Crock-Pot Cobbler Recipes |
| Readers’ Favorite Crock-Pot Recipes | Easy Slow Cooker Recipes |
| Rating |
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| Servings | 6Servings |
| Prep Time | 10Minutes |
| Cook Time | 4Hours |
- Blackberry Filling:
- 4 cups Blackberries fresh or frozen
- 1/2 Cup Granulated Sugar
- 2 tablespoons Corn Starch
- Cobbler Topping:
- 2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/4 cup Butter melted
- 1/4 cup Milk
- 1 teaspoon Baking Powder
- 1 pinch Salt
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Ingredients
Servings: Servings
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- In the bottom of a 4 quart or larger slow cooker pour the berries, 1/2 cup sugar and cornstarch and toss lightly to coat the berries with the sugar and cornstarch.
- In a medium bowl mix the cobbler ingredients - flour, sugar, melted butter, milk, baking powder and pinch of salt until a soft dough forms.
- 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!
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.
Can you please verify that this recipe calls for 2 cups of flour? It seems like a lot of dry ingredients, not much liquid.
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.
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.
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,
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.