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.
- 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
Cooking time 130mins
Adapted from bettycrocker.com
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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