How to make slow cooker berry cobbler (video)

Laura Martin

Contributing Writer

Juicy berries topped with a soft buttery cake-crust is a classic warm weather dessert that’s sure to please. The recipe below simplifies this dish by using vanilla cake mix. Making it in the slow cooker saves you from the heat of the oven.

Vanilla enhances the sweetness of berries and takes the edge off tartness, which is especially important if you're making this when the fruit isn’t in season. A sprinkle of cinnamon on top makes it smell amazing!

Cooktop Cove

Slow Cooker Berry Cobbler

8-10

5 minutes

2 hours, 30 minutes

2 hours, 35 minutes

2 cups (250 g) fresh raspberries

1 cup (100 g) fresh blueberries

1 cup (110 g) fresh blackberries

1 tablespoon (15 g) brown sugar

1 teaspoon (5 g) vanilla extract

2 tablespoons (8 g) cornstarch

1 package vanilla cake mix

8 tablespoons (120 g) butter, cut into pieces

1 teaspoon (2 g) cinnamon

Ice cream for serving

Set raspberries, blueberries and blackberries in the bottom of a 6-quart slow cooker.

Sprinkle cornstarch, sugar and vanilla on top and toss gently to mix.

Pour in cake mix and spread evenly over berries.

Place pieces of butter on top of the cake mix and dust with cinnamon.

Cover the top of the slow cooker with a few sheets of paper towel to absorb any excess moisture, then place the lid on top.

Cook on high for 2 to 2½ hours, or until the cake is fully cooked.

Serve topped with ice cream.

Pro tip: Try subtle variations of this cobbler by replacing the vanilla extract with almond extract, kirsch or orange liqueur.

Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.

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