Recipe by Geema
A warm berry cobbler waiting to be eaten at the end of a long day is a very special treat.
Top Review by razzintaz
GREAT FLAVOR, but I wasn't expecting the topping to sink into the juices of the berries. Everyone loved the flavor, but I was expecting more of a crumble or cobbler or something. Things I did differently: We don't use corn here, so I substituted 2 TBSP flour for the cornstarch. My berries were frozen and I used the triple berry blend from Costco. Also, you didn't say if they needed to be defrosted or not so I threw them in the CP frozen. I used pecans instead of walnuts. Also no CP size is indicated. This made a decent pie size fruit dish in a 5.5 qt. In a 3-4qt this would have a thicker fruit base and possible a thicker top crust. As it was I had no crust. I gave this 4 stars because there was no crumble. The flavor was excellent and I only came home with 1 serving left.
- 1 cup flour
- 1⁄2 cup chopped walnuts
- 2⁄3 cup packed brown sugar
- 1⁄2 cup cold butter, cut in cubes
- 4 cups fresh blueberries or 4 cups frozen blueberries
- 1 cup fresh raspberries or 1 cup frozen raspberries or 1 cup blackberry
- 2⁄3 cup maple syrup
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- whipped cream or frozen yogurt or ice cream, for topping
Directions See How It's Made
- Combine flour, walnuts and brown sugar in a bowl.
- Cut in the butter using a pastry blender or a food processor, working the mixture until it's the size of small peas.
- Combine the berries, maple syrup, cornstarch and lemon juice in the slow cooker stoneware.
- Toss to mix and coat well.
- Sprinkle the prepared topping over the berries.
- Cover and cook on High for 3-4 hours or on Low for 6-8 hours, or until juices bubble and fruit is tender.
- Serve warm with your topping of choice.