It is week four of the Whip It Up Challenge and I am reporting live from my mom's house this week. Last night, my sister and I searched the Food Network website for recipes involving berries because there were two huge bags of berries in my mom's freezer just begging to be made into some sort of berry pie or cobbler.
We had plans to visit a photography exhibit and go out for lunch, however, so we were looking for something that would be super quick and easy as pie. Turns out that pie? Not so easy. Slow Berry Cobbler? Easy.
So, we put mixed some berries, some sugar, and some baking mix in a bowl and poured it all into the Crockpot.
My mom then reminded us that we needed to spray the insert of the slow cooker with nonstick cooking spray, which we had failed to read in the recipe instructions (and there seems to be some dispute about who was actually relaying the directions when we were on STEP ONE of the recipe), so we dumped the mixture back into the bowl, cleaned out the insert, sprayed the insert, and poured the berry mix back in.
Then we made some sort of topping mixture, using baking mix, butter, a bit of milk, and some sugar. We put that mixture on top of the berries. There was an incident involving the sugar, which seriously involved breaking out the vacuum to get it cleaned up, but there was enough sugar leftover to sprinkle the whole shebang with more sugar and cinnamon.
The cobbler cooked while we were out on the town, with my sister calling my mom each hour to get a progress report on our concoction. When my mom reported that the topping was browned and the berries were bubbly, we hurried home from shopping at Target to dish it up.
Everyone agreed: the recipe was delicious.
Slow Berry Cobbler
Recipe courtesy of Paula Deen
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon
Spray the insert of a slow cooker with nonstick cooking spray.
In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup 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 1/4 cup 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.
Serve warm with whipped cream or ice cream.