A simple dessert, this Slow Cooker Cinnamon Roll Berry Cobbler is guaranteed to be a crowd pleaser. Serve it with ice cream for a special treat!
Did you know I’m a huge, unapologetic fan of fruit desserts? Well, I hope you’re well aware. Because I keep sharing them, ha!
Actually, I have one for every season: Strawberry Rhubarb Crisp with Almonds for spring. Peach Cobbler for summer. Quick Apple Crisp for fall. And this Holiday Fruit Crisp for winter. Now, I just couldn’t possibly leave it at that, so here is one more!
- Do not overmix the biscuit dough once you’ve added the buttermilk. You want a scraggly, messy dough – that’s how the biscuits come out fluffy.
- Do not skip refrigerating the biscuit dough. It will be too wet to roll in the cinnamon sugar.
- I strongly recommend spraying your slow cooker with nonstick spray before adding the cobbler ingredients to avoid the filling to stick to the crock.
- Do not open the slow cooker until you’re ready to check the cobbler for doneness! Every time you open the slow cooker, it increases cooking time by 10 minutes. Also, the biscuits will not rise properly if you open the lid during the cooking process.
- Biscuits: Feel free to use a 16-oz tube refrigerated biscuits in place of the homemade biscuits. I have tried that before when I didn’t have time to pull together my own biscuits, and it works just as well.
- Buttermilk: You can use regular milk with ½ teaspoon white vinegar added if you don’t have any buttermilk.
- Sugar: Feel free to use more or less sugar to taste. If you’re using ripe, fresh summer berries you probably need a little less than with frozen berries!
- Berries: You can go for either fresh or frozen berries. I use fresh when we buy some on sale or at the farmer’s market and end up with a pile of squished ones. Otherwise I use frozen because it’s much more economical.
I used a wild jumble of berries here, but feel free to go with anything you love and can get your hands on.
I believe a wild jumble of berries is otherwise known as “Bumbleberry”, so there you go. It’s a Bumbleberry Cobbler.
I recommend covering the cobbler loosely (here you can just cover the crock with its lid) and storing it away from direct sunlight on the counter for up to 2 days.
You can stick a toothpick into the thickest part of the topping. If it comes out clean, your topping is cooked!
You an also test the topping with a food thermometer. The internal temperature of the cobbler topping should be at 210°F when it is done.
If you feel your cobbler filling is too runny when the cooking time is up (this shouldn’t happen with this recipe, but can very occasionally occur if your fruit held a lot of water – eg incorrectly frozen fruit or fruit harvested very ripe), make sure you have let the cobbler rest for 15 minutes without a lid before trying to fix it.
If it is still runny, you can scoop off a few spoonfuls of the topping (place it in a serving bowl for later). Use a ladle to drain off some of the liquid in the filling. Let the cobbler stand uncovered for 5 more minutes to allow some steam to escape.
If this doesn’t help, you can try swirling a cornstarch slurry made from 1 tablespoon cornstarch and 2-3 tablespoons juices from the filling into the cobbler. Gently tilt the crock to distribute it. Plug the slow cooker back in and cook without a lid for 15 more minutes.
Whatever you do, make sure you have some ice cream on hand when it’s time to serve your cobbler. I think vanilla works best with the berry flavors, but one of my children will only take chocolate ice cream – it kind of works.
Although a scoop of Greek Yogurt is also very delicious to top this off if you’re out of ice cream!
More crisps and cobblers
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Crockpot Cinnamon Berry Cobbler
For the biscuits:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup butter
- ½ cup milk
For the Filling:
- 1 ½ pounds mixed berries
- ½ cup granulated sugar
- ⅓ cup flour
For the Cinnamon Sugar:
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon or more to taste
Make the topping:
- Whisk together flour, baking powder and salt in a large bowl. Cut in the butter until crumbs form. Pour in the milk and stir into a dough. Cover and refrigerate until firm, about 10 minutes.
Make the filling:
- Add all filling ingredients to a 4-5 quart slow cooker and carefully toss.
- Whisk together the ingredients for the cinnamon sugar. Roll the chilled biscuit dough into small balls and toss them in the cinnamon sugar. Arrange on top of the filling and cook on HIGH for 2.5 hours, or until the filling is bubbly and a toothpick interred into the topping comes out clean.
- Allow to rest for 15-20 minutes before serving, to allow the sauce to thicken.
More recipe information
This post was first published as Slow Cooker Cinnamon Roll Berry Cobbler Recipe on Food Fanatic.