Categories: Cobbler, Dessert, Paula Deen, Slow Cooker
Ingredients
- Filling:
- 1 (10 ounce) bag frozen strawberries
- 1 (10 ounce) bag frozen blueberries
- 1 (10 ounce) bag frozen raspberries
- 1/3-2/3 cup sugar, depending on your level of preferred sweetness
- 1/2 cup baking mix
- Topping:
- 2 1/4 cups baking mix
- 1/4 cup sugar, plus
- 1/4 cup sugar
- 4 tablespoons butter, melted
- 1/2 cup milk
- 2 teaspoons ground cinnamon
Directions
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Spray the insert of a slow cooker with nonstick cooking spray.
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In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix.
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Transfer the fruit to the slow cooker.
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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.
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With your hands, drop bits of dough on top of the fruit in the slow cooker.
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In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon.
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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.
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Serve warm with whipped cream or ice cream.