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Triple-Berry Cobbler

Makes: 6 servings
Prep 25 mins Cool 1 hr Slow Cook 1 hr 45 mins to 2 hrs  (high)
Triple-Berry Cobbler
Ingredients
  • 1  cup  all-purpose flour
  • 3/4  cup  sugar
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 2  eggs, lightly beaten
  • 3  tablespoons  vegetable oil
  • 2  tablespoons  milk
  • 2  cups  fresh or frozen blueberries
  • 2  cups  fresh or frozen raspberries
  • 2  cups  fresh or frozen blackberries
  • 1  cup  sugar
  • 1  cup  water
  • 3  tablespoons  quick-cooking tapioca
  •  Vanilla ice cream, whipped cream, half-and-half, or light cream (optional)
Directions

1. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.

2. In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.

3. Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.

4. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.

Nutrition Facts (Triple-Berry Cobbler)
  • Servings Per Recipe 6,
  • cal. (kcal) 478,
  • Fat, total (g) 10,
  • chol. (mg) 71,
  • sat. fat (g) 2,
  • carb. (g) 97,
  • fiber (g) 6,
  • pro. (g) 6,
  • sodium (mg) 194,
  • Percent Daily Values are based on a 2,000 calorie diet

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