Paula Deen Slow Berry Cobbler

Paula Deen Slow Berry Cobbler is a dump-and-go dessert made with frozen strawberries, blueberries, and raspberries under a cinnamon sugar biscuit topping. Ten minutes of prep, 3 to 4 hours in the slow cooker, and it feeds 10. Bring it to a potluck or church supper when you want something warm and fruity without heating up the kitchen.

The dough goes on in small, rough pieces, not a smooth layer. That matters because the fruit needs room to bubble up through the gaps while it cooks. If you press the dough flat, you get a soggy blanket on top and raw spots underneath. Dropping it by hand gives you that golden, puffy crust with hot berry pockets between each piece.

Use the berries straight from the freezer. Thawing them first releases too much juice and makes the bottom soupy. You can swap in any frozen fruit you like. Leftovers hold for two days in the fridge and reheat in the microwave.

Paula Deen Slow Berry Cobbler

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

3

hours 

30

minutes

Calories

305

kcal

A slow cooker cobbler with three kinds of frozen berries baked under a dropped biscuit dough dusted with cinnamon sugar. The topping puffs up golden while the fruit bubbles underneath.

Ingredients

• 1 (10 oz) bag frozen strawberries
  

• 1 (10 oz) bag frozen blueberries
  

• 1 (10 oz) bag frozen raspberries
  

• 1/3 to 2/3 cup depending on your level of preferred sweetness, plus 1/2 cup for topping, divided sugar
  

• 2 1/4 cups plus 1/2 cup for filling, recommended Paula Deen Original Recipe Mix baking mix
  

• 4 tablespoons melted Butter
  

• 1/2 cup milk
  

• 2 teaspoons ground cinnamon

Directions

• Prep the slow cooker: Spray the insert of a slow cooker with nonstick cooking spray.
• Mix and assemble: In a large mixing bowl, toss together all the frozen fruit, 1/2 to 2/3 cup sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Tools for this recipe

• Crock-Pot 7-quart manual slow cooker, Pyrex 3-piece glass mixing bowl set, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh berries instead of frozen?

You can, but frozen works better here. Fresh berries break down too fast in a slow cooker and turn mushy before the topping cooks through. Frozen berries release their juice slowly, which gives the dough time to puff up and cook evenly.

How long does this cobbler keep?

It holds for two to three days in the fridge, covered. Reheat individual servings in the microwave until warm. The topping softens as it sits, so it will not be as puffy on day two. Serve it warm with whipped cream or ice cream.

Can I prep this the night before?

Toss the fruit with the sugar and baking mix the night before and store it in the fridge. Mix the dough separately and refrigerate it too. In the morning, layer them in the slow cooker and turn it on high.

Why did my cobbler topping turn out gummy?

The dough was probably packed too tightly. Drop small, irregular pieces with space between them so steam can escape and the fruit can bubble through. Also make sure the slow cooker is set to high, not low. Low heat does not get hot enough to puff the biscuit dough.

Can I use Bisquick instead of Paula Deen's baking mix?

Any all-purpose baking mix like Bisquick or Jiffy works fine. The recipe just needs a basic biscuit-style mix that already has flour, leavening, and a little fat built in. The texture will be almost the same.