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Slow-Cooker Peach-Blueberry Cornbread Cobbler

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Slow-Cooker Peach-Blueberry Cornbread Cobbler
  • Prep Time 10 min
  • Total Time 2 hr 40 min
  • Servings 6
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An abundance of juicy summer fruits marries well with sweetened cornbread crust in this easy, slow-cooker sweet.

Ingredients

Fruit

3
cups sliced fresh peaches
1
pint blueberries
1/4
cup sugar
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon grated lemon peel

Topping

1
pouch Betty Crocker™ cornbread & muffin mix
2
tablespoons sugar
1/4
teaspoon ground cinnamon
1/4
cup cold unsalted butter, cut into cubes

Directions

  • 1 Spray 6- to 8-quart slow cooker with cooking spray. Add Fruit ingredients; toss together.
  • 2 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.
  • 3 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.
Tips  

You can use fresh or frozen fruit. If using frozen fruit, don’t thaw. Increase cooking time by 20 to 30 minutes.

Slow cooker temperatures vary from brand to brand. Start checking the cobbler after 2 hours.

Nutrition Information 
No nutrition information available for this recipe
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