Berry Cobbler: Slow Cooker

In keeping with my “turn off the oven week” theme, I am sharing with you a delicious dessert recipe, Crockpot Berry Cobbler, from my friend Snow White, who blogs at Finding Joy in My Kitchen.

Hi, I’m Snow White… affectionately given that name by my hubby, Frog Prince, for my love of all things household.  Frog Prince and I are still newlyweds and we’re both finishing up graduate degrees — me in plant ecology and Frog Prince in educational measurement.  Together, we found a passion in cooking and have since enjoyed our time in the kitchen.  Our meals fit our dietary needs (we both have food allergies) and strive to be easy to prepare, healthy, well-balanced, in our budget and made with ingredients that we can use in multiple recipes.  Recently, we’ve enjoyed trying desserts in our crockpot, which has been a huge help in the warm summer months in our tiny apartment kitchen!

Crockpot Berry Cobbler at The Happy Housewife

Slow Cooker Berry Cobbler

Yield 6

Modified from Fix-it and Forget-it Cookbook


  • 1 1/4 cup flour, divided (I used 1/2 C wheat, 3/4 C white)
  • 2 tablespoons + 3/4 cups sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1 egg white, lightly beaten
  • 1/2 cup skim milk
  • 2 tablespoons olive oil
  • dash, salt
  • 2 cups raspberries (fresh or frozen; thawed and drained if frozen)
  • 2 cups blueberries (fresh or frozen; thawed and drained if frozen)


  1. Combine 1 C flour, 2 T sugar, baking powder and cinnamon.
  2. Stir to mix well.
  3. In another bowl, combine eggs (oops… I didn’t quite get the yolk and white to separate!), milk and oil.
  4. Stir into dry ingredients until moist. Batter will be thick.
  5. Spray the slow cooker with cooking spray, and spread the batter evenly along the bottom of the crockpot.
  6. Wash and drain berries.
  7. In another bowl, combine salt, remaining flour and sugar and stir to combine.
  8. Toss in the berries and stir to coat.
  9. Spread berries over the batter.
  10. Cook on high for 2-2.5 hr or until a toothpick comes out clean.


This recipe is ideal for a 5 qt crockpot. I made it in mine, which is only a 3 qt, and it worked out just fine.One serving is ~260 cals, 4.5g of fat and 3g protein.



  1. My grandmother use to make this every summer when I was growing up. I wish I liked pie because it always smelt so wonderful.

  2. What a great idea, and a great post! Even better than a cooking show (no commercials). Love the photos- thanks!

  3. Yummy and its in the crockpot as well. We did not get to pick blackberries this year. But i still have some in the freezer for last year. It is just calling my name to make this. Thanks for sharing.

  4. I have some over ripe peaches to use up today, so I’m going to give this a try! Thanks for the recipe, Toni!

    We’re trying to keep our oven off some, too, or at least bake a lot of things at the same time when we do use it. I have found that if I am baking chicken, I can put a roast in the oven, too. Then I cool the roast overnight in the fridge and skim off the hard layer of fat, so it’s healthier.


  5. Looks delish! Thanks for sharing.

  6. OMW!! The kiddos are gone with their grandparents, but as soon as they get home I’m making this. If I don’t wait for them, hubs and I will just gorge ourselves. No one wants to see that.

  7. thanks for your sweet introduction 🙂

  8. You had me at the berries dude! Yum-o!!

  9. This looks yummy! Thanks for posting!

  10. Awesome! I am totally going to try this.

  11. mmm – looks great and it is berry season, yum!


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