Slow Cooker Orange Cinnamon Triple Berry Cobbler

Slow Cooker Orange Cinnamon Triple Berry Cobbler

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • BERRY FILLING:
  • 16 ounces strawberries, hulled and halved
  • 12 ounces raspberries
  • 12 ounces blueberries
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons quick cooking tapioca
  • 2 tablespoons orange juice
  • COBBLER TOPPING:
  • 2 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup butter, softened
  • 1/2 teaspoon ground cinnamon

Directions

  1. In a slow cooker crock combine berries, 3/4 cup sugar, cornstarch, tapioca, orange juice and zest. Stir until berries are evenly coated.
  2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, salt and cinnamon. Gradually stir in milk and butter. With your hands, drop bits of dough on top of the berries in the crock.
  3. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 4 to 5 hours.

Serves: 8-10

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