We’re having record high temperatures in my home state of Texas. The heat seems to bring out my creativity as I’ve devised a number of ways to avoid using my oven. My slow cooker is often used in the winter-time for soups and savory dishes, but I’ve discovered that it’s also perfect for the summer months as well.
This easy Slow Cooker Cobbler is the perfect way to avoid using your oven on a hot summer day. The recipe retains all of the fruity flavors of an old-fashioned baked cobbler without using as much heat. If you’re grilling outside, this dessert can be slowly cooking inside and cooling while dinner is served. It’s the perfect way to use summer fruits, but can be prepared all year long. Slow cook your way through the rest of the summer and keep cool!
Slow Cooker Cobbler
3 cups peeled, cored or pit removed, and sliced apples or peaches (fresh, frozen or canned)
1 cup blueberries, fresh or frozen
1 teaspoon vanilla extract
2 cups Bob’s Red Mill Buttermilk Biscuit Mix
1/4 cup stevia, plus more for sprinkling
1/4 cup cold butter, cubed
1/2 cup water
1 large egg
1 ½ teaspoons cinnamon
Grease the bottom and sides of a slow cooker with a removable pot insert with the butter or cooking oil spray. Add in the fruit, stevia, flour, lemon juice and vanilla. Stir to combine.
Biscuit Topping: Using a large bowl, mix together the baking mix, stevia and cinnamon. Cut in the butter with a fork or the tips of your fingers until crumbly. Mix together the water and the egg. Add the egg mixture to the baking mix and stir with a fork to make a slightly sticky dough. With floured hands, gather the dough into a ball. On a lightly floured surface, gently knead the dough about 6 to 8 times until smooth. Pat the dough into a 1-inch thick circle large enough to cover the berries in the slow cooker. Cut the dough into 8 wedges and arrange the wedges over the fruit. Sprinkle the wedges with the remaiing stevia and the cinnamon.
Place the top on the slow cooker and cook on high until the biscuit topping is no longer doughy underneath, about 3 hours. Remove the pot insert and let the cobbler cool, uncovered for about an hour before serving. Serve with a scoop of ice cream or whipped cream, if desired.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”