Slow Cooker Peach Blueberry Cornbread Cobbler Recipes
SLOW-COOKER PEACH-BLUEBERRY CORNBREAD COBBLER
An abundance of juicy summer fruits marries well with sweetened cornbread crust in this easy, slow-cooker sweet.
Provided by Annalise Sandberg
Categories Dessert
Time 2h40m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6- to 8-quart slow cooker with cooking spray. Add Fruit ingredients; toss together.
- In medium bowl, mix Topping ingredients, cutting in butter with pastry blender or by crisscrossing two knives until mixture looks like coarse sand. You should be able to pinch mixture together and have it hold its shape. Scatter over mixture in slow cooker.
- Cover and cook on High heat setting 2 to 2 1/2 hours or until fruit is bubbling. Serve immediately with whipped cream or vanilla ice cream, if desired.
Nutrition Facts : Calories 300, Carbohydrate 52 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 29 g, TransFat 0 g
SLOW-COOKER BLUEBERRY COBBLER
I love blueberries, and this easy cake-mix cobbler showcases them deliciously. Serve the treat warm with a big scoop of French vanilla ice cream or a dollop of whipped cream. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.
Nutrition Facts : Calories 331 calories, Fat 11g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY CORNBREAD COBBLER
Gooey blueberries topped with creamy cornbread. Recipe merged and modified from corn casserole. I found myself with an abundance of blueberries and the same company that adored the corn casserole we had last week. I'd already prepared dinner for the evening but quickly threw together this dish at the last minute. It baked perfectly throughout our meal. We chose to top with whipped cream although ice cream would be just as fine. We prefer it slightly underdone in the center, gooey even. Hope you enjoy.
Provided by Jasileet
Categories Dessert
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 400*.
- Mix blueberries, corn starch and 1/3 cups sugar in a 1 1/2 qt casserole.
- Mix remaining ingredients in a bowl and pour onto blueberries.
- Bake 30 minutes.
Nutrition Facts : Calories 375, Fat 22.6, SaturatedFat 12.5, Cholesterol 97.1, Sodium 430.4, Carbohydrate 39.7, Fiber 2.7, Sugar 16.8, Protein 4.9
SLOW-COOKER SWEET CORNBREAD BLACKBERRY COBBLER
Let your slow cooker make tonight's dessert! Made with frozen blackberries, Betty Crocker cornbread and muffin mix, sugar, butter and cinnamon, our sweet cornbread blackberry cobbler is perfect with ice cream and a dollop of whipped cream.
Provided by Brooke Lark
Categories Dessert
Time 2h10m
Yield 8
Number Of Ingredients 7
Steps:
- Spray 4 1/2-quart slow cooker with baking spray with flour.
- Pour blackberries into slow cooker. Sprinkle berries with flour and 3 tablespoons of the sugar; stir gently to coat. In small bowl, mix remaining sugar, melted butter, cornbread mix and cinnamon. Spread dough on top of blackberries.
- Cover; cook on High heat setting 2 to 3 hours or until dough on top is set and blackberries are saucy. To serve, spoon hot cake from slow cooker, and top with ice cream or whipped cream.
Nutrition Facts : ServingSize 1 Serving
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