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 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.

Posted in: Recipe