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Slow-Cooker Sweet Cornbread Blackberry Cobbler

Let your slow cooker make tonight's dessert! Made with frozen blackberries, Betty Crocker cornbread and muffin mix, sugar, butter and cinnamon, our sweet cornbread blackberry cobbler is perfect with ice cream and a dollop of whipped cream.

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  • Prep Time 10 min
  • Total Time 2 hr 10 min
  • Servings 8

Ingredients

1
bag (16 oz) frozen blackberries
1
tablespoon Gold Medal™ all-purpose flour
1/2
cup sugar
1/2
cup butter, melted
1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1
teaspoon ground cinnamon
Ice cream or whipped cream, as desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Spray 4 1/2-quart slow cooker with baking spray with flour.
  • 2 Pour blackberries into slow cooker. Sprinkle berries with flour and 3 tablespoons of the sugar; stir gently to coat. In small bowl, mix remaining sugar, melted butter, cornbread mix and cinnamon. Spread dough on top of blackberries.
  • 3 Cover; cook on High heat setting 2 to 3 hours or until dough on top is set and blackberries are saucy. To serve, spoon hot cake from slow cooker, and top with ice cream or whipped cream.

EXPERT TIPS

Expert Tips

Add some almonds! Mix sliced almonds into your cornbread mixture for a nutty cobbler topping.

Slow cookers often cook differently. When baking desserts in the slow cooker for the first time, check every 15 minutes or so after the first hour to ensure your dessert is not overcooked.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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