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Slow-Cooker Sweet Cornbread Blackberry Cobbler


Slow cook your way to blackberry bliss with this simple Sweet Cornbread Blackberry Cobbler. Serve with ice cream and or whipped cream.

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Rate this recipe 4.3/5 (22 Votes)


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


Servings 1
Cooking time 130mins
Adapted from


Step 1

Spray 4 1/2-quart slow cooker with baking spray with flour.

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.

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.

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