Slow Cooker Sweet Cornbread Blackberry Cobbler
This comforting cobbler combines tart blackberries with a sweet cornbread topping, all made effortlessly in your slow cooker. The frozen berries break down into a luscious, saucy filling while the cornbread mix creates a tender, cinnamon-spiced topping that sets beautifully during the gentle cooking process. Perfect for potlucks, family dinners, or when you want a warm dessert without turning on the oven. The slow cooker method ensures even cooking and keeps the dessert warm for serving.
Ingredients
- 1 bag (16 oz) frozen blackberries
- 1 tablespoon Gold Medal all-purpose flour
- ½ cup sugar
- ½ cup butter, melted
- 1 pouch (6.5 oz) Betty Crocker Cornbread & Muffin Mix
- 1 teaspoon ground cinnamon
- ice cream or whipped cream(optional)
Instructions
- 1
Spray slow cooker with baking spray
- 2
Add blackberries to slow cooker
- 3
Sprinkle berries with flour and sugar and stir gently to coat
- 4
Mix remaining sugar, melted butter, cornbread mix and cinnamon in small bowl
- 5
Spread dough mixture on top of blackberries
- 6
Cover and cook on High heat setting until dough is set and blackberries are saucy
- 7
Serve hot with ice cream or whipped cream
Tips
Use baking spray with flour to prevent sticking and ensure easy removal from the slow cooker
Don't skip stirring the berries with flour and sugar as this helps create the perfect sauce consistency
Let the cobbler rest for 5-10 minutes after cooking to allow the topping to firm up slightly
Good to Know
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in microwave.
Can assemble ingredients in slow cooker insert up to 4 hours ahead. Refrigerate, then cook as directed.
Best served warm with ice cream or whipped cream. Can be kept warm in slow cooker on low for up to 2 hours after cooking.
Common Mistakes
Avoid lifting the lid during cooking to prevent heat loss and ensure proper setting of the topping
Don't skip the flour coating on berries or the filling may be too thin
Substitutions
Dairy-Free Swaps
General Alternatives
use 4 cups fresh, reduce cook time slightly
mix 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, 1 tsp salt with 1 cup milk, 1/3 cup oil, 1 egg
FAQ
Can I use fresh blackberries instead of frozen?
Yes, use 4 cups fresh blackberries. The cooking time may be slightly shorter since fresh berries release less moisture than frozen ones.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds until warmed through.
Can I double this recipe?
Yes, but you'll need a 6-7 quart slow cooker. Double all ingredients and increase cooking time to 3-4 hours on high heat setting.