Best 7 Slow Cooker Peach Blueberry Cornbread Cobbler Recipes

SLOW-COOKER PEACH-BLUEBERRY CORNBREAD COBBLER

Steps:

• Spray 6- to 8-quart slow cooker with cooking spray. Add Fruit ingredients; toss together.
• In medium bowl, mix Topping ingredients, cutting in butter with pastry blender or by crisscrossing two knives until mixture looks like coarse sand. You should be able to pinch mixture together and have it hold its shape. Scatter over mixture in slow cooker.
• Cover and cook on High heat setting 2 to 2 1/2 hours or until fruit is bubbling. Serve immediately with whipped cream or vanilla ice cream, if desired.

DESSERT: SLOW COOKER PEACH-BLUEBERRY COBBLER

Steps:

• Make the filling:
• Generously coat the insert of a 6-quart or larger slow cooker with cooking spray or butter.
• Halve and remove the pits from the peaches. Cut into ⅓- to ¾-inch-thick slices. Place in a large bowl and add the blueberries.
• Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. Add the sugar, cornstarch, lemon juice, and salt, and gently stir with a rubber spatula to combine. Pour the fruit filling into the slow cooker and spread into an even layer.
• Make the topping:
• Place the flour, sugar, baking powder, and salt in a medium bowl. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. Whisk to combine.
• Add the milk and butter and stir it in with the rubber spatula until the flour is just moistened and a soft dough is formed. Be careful not to over-mix. Drop heaping tablespoons of the dough over the fruit in an even layer (it will not completely cover the fruit).
• Place a large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the cobbler. Cover with the slow-cooker lid.
• Cook until the fruit is tender, the filling is bubbling and thick, and the cobbler topping is puffed and set, about 2½ hours on high or 4 hours on low. A toothpick or cake tester inserted in the cobbler topping should come out clean.
• Discard the paper towel. Let the cobbler cool at least 15 minutes uncovered before serving. If transporting to a picnic or party, let the cobbler cool completely to give the fruit filling time to set.

SLOW-COOKER BLUEBERRY COBBLER

Steps:

• In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.

BLUEBERRY CORNBREAD COBBLER

Steps:

• Preheat oven 400*.
• Mix blueberries, corn starch and 1/3 cups sugar in a 1 1/2 qt casserole.
• Mix remaining ingredients in a bowl and pour onto blueberries.
• Bake 30 minutes.

SLOW-COOKER SWEET CORNBREAD BLACKBERRY COBBLER

Steps:

• 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.

SLOW COOKER EASY PEACH COBBLER

Steps:

• Combine peaches and sugar in a medium bowl. Stir well and let stand for 5 minutes.
• Liberally spray a slow cooker with cooking spray.
• Stir peaches once more and add to the prepared slow cooker. Sprinkle cake mix evenly over the peaches; don't stir. Distribute butter pieces evenly over the cake mix.
• Cover and cook on High until cake is done and golden and bubbly around the edges, about 3 1/2 hours. Turn off slow cooker and let stand 15 minutes before serving.

PEACH AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
• Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
• Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.