- 6
- 15 mins
- 135 mins
Ingredients
- 1 1 1 cup all-purpose flour
- 1-1/2 1-1/2 1-1/2 cups sugar, divided
- 1 1 1 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 2 2 2 large eggs, lightly beaten
- 2 2 2 tablespoons whole milk
- 2 2 2 tablespoons canola oil
- 2 2 2 cups fresh or frozen blackberries
- 2 2 2 cups fresh or frozen blueberries
- 3/4 3/4 3/4 cup water
- 1 1 1 teaspoon grated orange zest
- Whipped cream or vanilla ice cream, optional
Preparation
Step 1
In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-qt. slow cooker.
In a large saucepan, combine the berries, water, orange zest and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean.
Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.
Yield: 6 servings.
Originally published as Black and Blue Cobbler in Taste of Home
February/March 1998, p27