Black and Blue Cobbler
Slow Cooked Rice Pudding – Simple to make in the slow cooker
This is great as a dessert with vanilla ice-cream or even with your coffee in the morning!
This slow-cooker recipe will fill your home with a sweet aroma in the morning that will have you rising and shining! We’re not “morning...
This berry-tastic dish is cinch to throw together when comfort is what you crave.
Used 6-quart slow cooker
- 1 Cup All-purpose flour
- 1 1/2 Cups Sugar, divided
- 1 Teaspoon Baking powder
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Ground cinnamon
- 1/4 Teaspoon Nutmeg
- 2 Eggs, beaten
- 2 Tablespoons Milk
- 2 Tablespoons Vegetable oil
- 2 Cups Fresh or frozen blackberries
- 2 Cups Fresh or frozen blueberries
- 3/4 Cup Water
- 1 Teaspoon Grated orange peel
In a bowl, combine flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, combine eggs, milk, and oil; stir into dry ingredients just until moistened.
Spread batter evenly onto the bottom of a greased 5-quart slow cooker.
In a saucepan, combine berries, water, orange peel, and remaining sugar; bring to a boil.
Remove from the heat and immediately pour over the batter.
Cover and cook on HIGH for 2â€“2 1/2 hours, or until a toothpick inserted into the batter comes out clean.
Turn off slow cooker. Uncover and let stand for 30 minutes before serving. Makes 6 servings.
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