Slow Cooker Apple Blueberry Cobbler Recipes

SLOW COOKER APPLE BLUEBERRY COBBLER

Steps:

• Grease the inside of the slow cooker bowl
• Place the apple pie filling on the bottom of the slow cooker bowl
• Sprinkle the fresh blueberries on top of the pie filling
• In a separate bowl, mix the cake mix and the melted butter together. Break up any large pieces that form. You want the mixture to resemble course sand
• Sprinkle the cobbler topping onto the blueberries.
• Cover and cook on low for 5 - 6 hours, or high for 3 -4 hours.
• Be careful on serving as the filling is extremely hot!
• Serve with ice cream, whipped cream or have it with a cup of coffee!

SLOW COOKER BLUEBERRY BISCUIT COBBLER

Steps:

• Lightly grease the inside of a slow cooker.
• Mix 1/2 cup brown sugar with 1 tablespoon cinnamon in a small bowl. Cut biscuits into quarters. Dip each biscuit section into the melted butter, then roll in the cinnamon-sugar mixture.
• Place sugared biscuit pieces around the sides of the prepared slow cooker, forming a small wall of dough around the edges. Reserve any leftover butter.
• Mix 2 tablespoons flour into the leftover butter. Add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon.
• Place blueberries in the center of the ring of biscuit pieces. Pour the butter and sugar mixture over the top of the blueberries.
• Cook on Low until blueberries are bubbling and biscuit pieces are golden brown, about 2 hours 45 minutes.

SLOW-COOKER BLUEBERRY COBBLER

Steps:

• In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.

APPLE-BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
• Mix apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, kosher salt, and nutmeg together in a large bowl. Toss to thoroughly combine. Pour into the prepared skillet.
• Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and kosher salt; stir until crumbly. Pour in cider and stir until just combined. Place dollops of batter over apple-berry mixture.
• Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.

SLOW COOKER BLUEBERRY APPLE COBBLER

Steps:

• Lightly grease a 5-quart slow cooker.
• Add sliced apples, blueberries, lemon juice, light brown sugar and cinnamon; stir until well combined. In a small bowl, whisk together cornstarch with ¼ cup water. Stir cornstarch mixture into fruit mixture in slow cooker. Cover and cook on low for 2 hours.
• Using an electric mixer, beat butter and sugar together until light and fluffy (~2-3 minutes on medium speed).
• Add milk, egg and vanilla extract; beat until just combined.
• Add flour, baking powder and salt; beat until just combined.
• Drop spoonfuls of Topping evenly on top of fruit mixture in slow cooker. Cover and continue cooking on low for 2½ hours.
• Serve hot with scoop of vanilla ice cream.

SLOW-COOKER BLUEBERRY COBBLER RECIPE BY TASTY

Steps:

• In a large bowl add your blueberries, brown sugar, cinnamon and cornstarch. Mix it together throughly.
• Quarter your pre-made biscuits and set aside.
• In a slow cooker pour your blueberry mix and top evenly with your quartered biscuits.
• Cook on high for two and half to three hours.
• Server a la mode with vanilla ice cream or your favorite whipped cream.
• Enjoy!