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Slow-Cooker Sweet Cornbread Blackberry Cobbler

slow-cooker sweet cornbread blackberry cobbler Dessert
Slow-Cooker Sweet Cornbread Blackberry Cobbler
  • Prep 10 min
  • Total 2 hr 10 min
  • Servings 8

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.

Brooke Lark
Created May 29, 2012
Gold Medal Flour
Make with
Gold Medal Flour


  • 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


  • 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.

  • 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.

No nutrition information available for this recipe

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