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slow cooker beer cobbler with juicy berry filling and soft biscuit topping
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Slow Cooker Berry Cobbler

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!
Prep Time15 minutes
Cook Time3 hours
Resting15 minutes
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 8 servings
Author: Nora from Savory Nothings

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

Instructions

  • Prep:
    Spray the inside of a 6 quart slow cooker with non-stick cooking spray. Get your ingredients ready.
    groceries for slow cooker berry cobbler
  • 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
    berry filling in slow cooker
  • 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
    biscuit topping for cobbler being stirred
  • 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.
    slow cooker berry cobbler before cooking
  • 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
    uncooked slow cooker berry cobbler sprinkled with cinnamon sugar
  • 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.
    slow cooker berry cobbler being served

Notes

  • 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.)