Slow-Cooker Sweet Cornbread Blackberry Cobbler

By EricS52

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

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

Preparation

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.