Double Berry Cobbler

By luvmybuttonsnbows

PREP:
25 minutes
COOK: High l 3/4 hours
STAND: 1 hour
MAKES: 6 servings
SLOW COOKER:
3 1/2- to 4-quart

Ingredients

• 1 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 slightly beaten eggs
• 3 tablespoons cooking oil
• 2 tablespoons milk
• 3 cups fresh or one 16-ounce bag frozen blueberries
• 3 cups fresh or one 16-ounce bag frozen blackberries
• 1 cup sugar
• 1 cup water
• 3 tablespoons quick-cooking tapioca
• Vanilla ice cream, whipped cream, half-and-half, or light cream (optional)

Preparation

Step 1

In a medium bowl stir together flour,3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl combine eggs, oil, and milk; add to dry ingredients. Stir just until moistened. Set aside.
In a large saucepan combine blueberries, blackberries, 1 cup sugar, water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- to 4-quart slow cooker. Immediately spoon the batter over the top of the fruit mixture.
Cover; cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the cake comes out clean. Remove liner from cooker, if possible, and let stand for about 1 hour to cool slightly before serving.
To serve, spoon the warm cobbler into bowls. Serve with ice cream, if desired.