This easy slow cooker Labor Day weekend sweet is the kind of low-fuss treat I love when the house is full and nobody wants to turn on the oven. Using frozen store-bought waffles as the base gives you a shortcut bread-pudding-style dessert with hardly any prep, and the crock pot does all the work while you visit with family. It comes out warm, soft, and bubbling, with crisp edges and a cozy sweetness that feels just right for a holiday gathering.
Serve this warm with big scoops of vanilla ice cream or fresh whipped cream so it melts into all the little waffle pockets. A bowl of berries on the side is lovely if you want something fresh, and for grown-ups, coffee or a mug of cinnamon-spiced tea makes it feel extra special after a backyard cookout.
Slow Cooker Labor Day Waffle Berry Cobbler
Servings: 8
Ingredients
8 frozen store-bought waffles
1 can (21 ounces) mixed berry pie filling
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1 teaspoon ground cinnamon
Directions
1. Lightly grease the slow cooker insert if needed, then arrange the frozen waffles in an even layer across the bottom, overlapping a little if that fits your cooker better.
2. Spoon the mixed berry pie filling evenly over the waffles, making sure the fruit reaches the corners so every bite gets a little of that bubbling sweetness.
3. In a small bowl, stir together the melted butter, brown sugar, and cinnamon, then drizzle that mixture all over the top.
4. Cover and cook on low for 2 1/2 to 3 hours, or until the filling is bubbling around the edges and the waffles are tender underneath with some lightly crisp spots along the sides.
5. Let it rest for 10 minutes before serving, then scoop into bowls and top with whipped cream or ice cream if you like.
Variations & Tips
Peach version: Swap the mixed berry pie filling for peach pie filling for a softer, sunnier flavor that feels especially nice at the end of summer. A little extra cinnamon on top is wonderful here.
Chocolate chip treat: Scatter a small handful of chocolate chips over the berry layer before cooking if you want to make it extra exciting for the kids. It turns this into more of a dessert casserole and makes every scoop feel a little richer.
Make it less sweet: If your family prefers desserts that are not quite as sugary, use a lighter hand with the brown sugar and cut it down to 2 tablespoons. The fruit filling still gives plenty of sweetness.
Keep the edges from getting too dark: Slow cookers all run a little differently, so start checking near the 2 1/2-hour mark. If yours tends to cook hot, a sheet of paper towel under the lid can help catch condensation and keep the top from getting soggy.
Easy serving tip: This is best served warm, not piping hot, so let it sit a few minutes before scooping. That short rest helps the filling thicken a bit and makes neater portions for the table.