Crockpot Blueberry Cobbler Recipe

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Crockpot Blueberry Cobbler Recipe

Make the best Blueberry Cobbler right in the slow cooker with juicy blueberries and a buttery golden topping. This easy dessert recipe is perfect fresh or frozen blueberries.

Prep Time15

Cook Time3 30

rest10

Total Time3 55

Course: Dessert

Cuisine: American

Keyword: blueberry, blueberry cobbler, Dessert, slow cooker cobbler

Servings:

Calories: 290kcal

Author: Rachael

Equipment

1 slow cooker

Ingredients

Blueberry Filling

4 cups fresh or frozen blueberries
¼ cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice

Cobbler Topping

1½ cups all-purpose flour
⅓ cup granulated sugar
2 tablespoons packed brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
6 tablespoons unsalted butter softened
⅓ cup milk

Instructions

Lightly grease a large slow cooker.
In a large bowl, stir together the blueberries, granulated sugar, cornstarch, and lemon juice
Spread the blueberry mixture evenly into the slow cooker.
In another bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.
Cut the butter into the flour mixture until coarse crumbs form.
Add the milk and stir just until a stiff dough that resembles sand comes together.
Crumble the dough evenly over the blueberries.
Cover and cook on Low for 3½ hours or High for 2 hours, until the topping is cooked through and lightly golden.
Let the cobbler rest for 10 minutes before serving.
Serve warm with vanilla ice cream and garnish with fresh mint, if desired.

Notes

Fresh or frozen blueberries both work beautifully.
If using fresh blueberries, wash them but don't dry them before mixing the filling.
Placing a clean kitchen towel under the lid can help absorb condensation and create a fluffier cobbler topping.
Leftovers are delicious for breakfast with a spoonful of Greek yogurt or a drizzle of cream!

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