Bumbleberry Cobbler

1 c. all-purpose four
1/2 c. sugar
11/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt

2 lg. eggs, fork-beaten
2 tbsp. cooking oil
2 tbsp. milk
1 tsp. vanilla

1 c. fresh or frozen raspberries
1 c. fresh or frozen blueberries
1 c. sliced fresh or whole frozen, sliced strawberries
3/4 c. sugar
1/2 c. water

Stir first 5 ingredients together in bowl.

Add eggs, cooking oil, milk and vanilla. Mix well. Turn into ungreased 31/2 quart slow cooker.

Measure remaining 5 ingredients into saucepan. heat, stirring occasionally, until boiling. pour over batter in slow cooker. place 5 paper towels between top of slow cooker and lid. Cook on high for 13/4 to 2 hours.

Serves 6

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