Can I use other fruits in this cobbler recipe?

Absolutely! This recipe works wonderfully with peaches, cherries, blackberries, or a mixed berry combination. Just keep the total amount of fruit around 4 cups and adjust sugar to taste if using sweeter or tarter fruits.

My cobbler seems too runny. What went wrong?

This typically happens when using extra juicy berries or if the cobbler didn't cook long enough. You can thicken a runny cobbler by mixing 1 tablespoon cornstarch with 1 tablespoon cold water and stirring it into the hot fruit portion, then cooking on high (uncovered) for 15 minutes.

Can I make this cobbler gluten-free?

Yes! Simply substitute your favorite cup-for-cup gluten-free flour blend in place of the all-purpose flour. The texture might be slightly different, but still delicious.

Is it normal for the topping to look wet in some spots when it's done?

Completely normal! The steam inside the crockpot can make parts of the topping appear moist, especially in the center. As long as the topping has firmed up and has some golden spots, your cobbler is cooked properly.

Crockpot Blueberry Cobbler Recipe

Description

Crockpot Blueberry Cobbler is a delicious, easy-to-make dessert featuring juicy blueberries topped with a sweet, biscuit-like dough. The slow cooker method allows you to effortlessly prepare a warm, comforting treat with minimal hands-on time, perfect for family gatherings or weeknight indulgence.

Ingredients

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Cobbler Filling

4 cups fresh or frozen blueberries (if using fresh, wash them and don’t dry)
1/4 cup granulated sugar
3 Tablespoons cornstarch
2 Tablespoons brown sugar, packed

Dough Topping

1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 Tablespoons unsalted butter, at room temperature
1/3 cup milk

For Serving (Optional)

Vanilla ice cream
Fresh mint

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Instructions

Prepare the Blueberry Filling: In a large bowl, stir together the blueberries, granulated sugar, cornstarch, and brown sugar until the berries are well-coated. Pour the mixture into a large crockpot and spread it out evenly.
Make the Dough Topping: In a separate large bowl, mix the flour, granulated sugar, baking powder, and salt. Cut in the room temperature butter until the mixture resembles fine crumbs or coarse sand. Pour in the milk and stir until a stiff dough forms.
Add the Topping: Crumble the dough over the blueberry filling in the crockpot, distributing it evenly for the best coverage.
Cook: Cover the crockpot with the lid. Cook on low for 3 1/2 hours or on high for 2 hours, until the topping is set and lightly golden with a crust texture.
Serve: Spoon the warm cobbler into bowls and top with vanilla ice cream and fresh mint if desired. Serve immediately for best flavor and texture.

Notes

You can use either fresh or frozen blueberries; no need to thaw if using frozen.
For an extra touch, add a hint of lemon zest to the filling for brightness.
The cobbler topping can be made ahead and refrigerated up to a day before use.
Enjoy leftovers chilled or gently reheated in the microwave.
Try other berries or fruit combinations for variety.

Nutrition

Serving Size: 1/6 of recipe
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 4g
Cholesterol: 22mg