By Erin Huffstetler | 09/18/2014 | No Comments
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When I woke up Sunday morning, I was craving dessert, but with the busy day I had planned, I knew I wasn’t going to have the time or energy to whip anything up at dinner time. So, I pulled out my crockpot, and threw in the ingredients for a blackberry cobbler. I’ve always made my cobblers in the oven, so this was a bit of an experiment. Would a cobbler turn out well in the crockpot?
Turns out the answer is yes. In fact, I think I’ll make all my cobblers this way now. It was nice to not have to be tethered to the oven, and downright magical when dessert was ready and waiting for me at the end of the day. It was almost as good as having someone else cook for me. Almost.
The fruit-to-biscuit ratio wasn’t quite to my liking with the first cobbler, so I made another one the next day. My poor family. Having to eat cobbler two days in a row. I just don’t know how they suffered through it.
The second cobbler came out just right. Lots of berries, balanced by fluffy biscuits, with no sogginess. And it made enough to feed a crowd. This would be perfect to take to a party, but if you were to make it for your family and then eat the leftovers for breakfast the next day, well, that would be pretty perfect, too. Not that I’ve done that or anything.
Ready to take my recipe for a test drive? Here it is.
12 cups fruit (fresh, frozen or canned)
2 cups sugar (more or less to taste)
4 Tbsp instant Tapioca (or cornstarch)
2 Tbsp lemon juice
1 tsp salt
1 batch of biscuit dough Here’s my biscuit mix recipe
What You Do:
Make a batch of your favorite biscuit dough, and set it aside. Here’s my biscuit mix recipe.
Dump the fruit into your crockpot. Add the sugar, tapioca, lemon juice and salt, and toss to combine.
Note: I try to keep the sugar to a minimum. Two cups was enough to take the sour edge off of blackberries. If I were using a sweeter fruit, I might use a bit less. I’d probably skip the sugar all together, if I were using canned fruit.
Top your fruit with the biscuit dough. Cover, and cook on high for four hours. The top of the dough will look undone, but don’t let that fool you. Dig into it with a spoon, and you’ll see that it’s beautifully baked all the way through.
Serve your cobbler on its own (good) or with a scoop of ice cream (better).
Note: Many crockpot recipes get better with extra time, but this isn’t one of them. Be sure to turn your crockpot off after 4 hours, so your cobbler doesn’t burn. If you have one of the newer crockpots that cook hotter, you may need to turn yours off sooner.
- 12 cups fruit (fresh, frozen or canned)
- 2 cups sugar (more or less to taste)
- 4 Tbsp instant Tapioca (or cornstarch)
- 2 Tbsp lemon juice
- 1 tsp salt
- 1 batch of biscuit dough
Dump the fruit into a six-quart or larger crockpot.
Add the sugar, tapioca, lemon juice and salt, and toss to combine.
Top your fruit with biscuit dough. Cover, and cook on high for four hours.
The top of the dough will look undone, but don’t let that fool you. Dig into it with a spoon, and you’ll see that it’s beautifully baked all the way through. Serve your cobbler on its own (good) or with a scoop of ice cream (better).
More Cobbler Recipes: