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.

Photo by Eric S.
Adapted from bettycrocker.com
Sweet Cornbread Blackberry Cobbler with ice cream, yum!

PREP TIME

--

minutes

TOTAL TIME

130

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

130

minutes

SERVINGS

1

servings

Adapted from bettycrocker.com

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: