Slow Cooker Berry Cobbler

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This Slow Cooker Berry Cobbler is the dessert you’ll make when you don’t want to turn on the oven – but still want something cozy, sweet, and nostalgic. A juicy berry filling, fluffy biscuit topping, and it all happens in the slow cooker!

What’s to love

No-heat dessert. Whether it’s too hot to bake in the summer, or your oven space is limited for a big holiday dinner – this cobbler is everything you love about baking, minus the oven and minus the stress.
Fluffy texture. You won’t get the crunchy biscuit tops like you do in the oven, instead they turn into almost a steamed bun topping which is fluffy like a cloud and just very amazing in its own way!
Fuss-free. This is a simple, old-fashioned dessert – no need to stress about perfection. It’s a little rustic, a little messy, but always a hit!

Slow cooker desserts are the unsung hero, and cobbler is definitely a favorite. You won’t get the crunchy biscuit tops like you do in the oven, instead they turn into almost a steamed bun topping which is fluffy like a cloud and just very amazing in its own way!

Dessert Recipe Collection 〉

Prep: 15

Total: 3 30

Printable recipe

Makes 8 servings

Difficulty: Easy

Ingredients

▢ 8 cups mixed berries (such as raspberries, blueberries, blackberries or strawberries (frozen is fine, partially thaw before using))
▢ 1 cup granulated sugar (divided use)
▢ 1 teaspoon vanilla extract
▢ 2 ¾ cups baking mix (such as Bisquick, divided use)
▢ 4 tablespoons butter (melted)
▢ ⅔ cup milk (feel free to use buttermilk if you keep it on hand)

Cinnamon sugar

▢ 2 tablespoons granulated sugar
▢ ¼ teaspoon cinnamon

Tips

Keep a long skewer or thermometer handy to test for doneness, so you’re not guessing.
Allow the finished cobbler to rest uncovered for 15-30 minutes before serving to thicken the juices.
Leftovers store covered in the refrigerator for 2 days (reheat gently, but it’s also tasty cold.)

Instructions

Prep:
Spray the inside of a 6 quart slow cooker with non-stick cooking spray. Get your ingredients ready.
Assemble berry filling:
Gently toss berries with ½ cup sugar (may use more or less depending on sweetness/ripeness of berries), vanilla extract and ½ cup baking mix in the prepared slow cooker.
8 cups mixed berries, 1 cup granulated sugar, 1 teaspoon vanilla extract, 2 ¾ cups baking mix
Make biscuit topping:
In a bowl, stir together remaining 2 ¼ cups baking mix, ½ cup sugar, melted butter and milk until a soft dough forms (it should be soft and pliable, not too sticky to touch).
4 tablespoons butter, ⅔ cup milk
Add topping to filling:
Drop the dough on top of the berry mix in roughly 2-tablespoon dollops, and this is key: leave a few gaps between them so the steam from the fruit can escape.
Those gaps usually fill in while it cooks, which is fine, but you don’t want a totally sealed dough blanket over the top from the start.
Finish with cinnamon sugar:
In a small bowl, stir together remaining 2 tablespoons sugar and cinnamon; sprinkle over dough. Do not stir.
2 tablespoons granulated sugar, ¼ teaspoon cinnamon
Slow cook:
Cover and cook on HIGH setting for around 3 hours, until dough is puffy and fruit is bubbly. Especially make sure the middle biscuits are done, they take the longest! Start checking after 2.5 hours to catch it in time. Serve warm.

This is a delicious no-fuss dessert, cooked entirely in the slow cooker. A juicy berry filling is topped with fluffy biscuits – delicious served warm with vanilla ice cream!

– Nora from Savory Nothings

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slow cooker beer cobbler with juicy berry filling and soft biscuit topping

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Slow Cooker Berry Cobbler

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Slow Cooker Berry Cobbler FAQs

What size slow cooker can I use?

You do need a 6-quart slow cooker for this to turn out well. It sounds big for dessert, but if you try to make this in a smaller crock, your biscuits will take a very long time to cook. In a 6-quart, they cook evenly, the fruit gets bubbly, and everything is done in about 3 hours.

If you’re using a slightly smaller slow cooker, like a 5-quart, be prepared for it to take up to 4 hours.

What berries are best in this cobbler?

Use any mix of berries you like, or just one kind. Frozen berries are very economical here, especially because you’re using 8 cups and they end up cooked.

This recipe is also a good opportunity to use up smashed or slightly overripe berries when you have a good summer harvest.

Do I need to thaw frozen berries first?

Partially thaw them first – not fully, but enough so the slow cooker doesn’t take a long time to come up to temperature.

You still want them somewhat holding their shape so the berries don’t turn into mush during stirring.

What is the correct texture of the biscuit dough?

The topping is a simple biscuit dough made with baking mix, milk (or buttermilk), sugar, and melted butter. It should be softer than cookie dough, but not so sticky that it glues itself to your fingers.

Depending on how you measure your biscuit mix, you might need to add or subtract a spoonful of milk – but don’t worry, it’s very forgiving.

What is the exact cooking time?

Cooking time depends on your slow cooker, but in a modern 6-quart crock, you’re looking at 2.5 to 3.5 hours on HIGH, depending on how thick you make your biscuits.

Start checking around 2.5 hours by lifting the lid just enough to poke the center biscuits with a skewer or food thermometer probe. You’re aiming for no raw batter left inside – moist crumbs are fine.