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Slow-Cooker Peach-Blueberry Cornbread Cobbler

  • Prep 10 min
  • Total 2 hr 40 min
  • Servings 6
  • Pinterest
    204
  • Print
    744
  • Save
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An abundance of juicy summer fruits marries well with sweetened cornbread crust in this easy, slow-cooker sweet. MORE + LESS -

Annalise Sandberg
September 20, 2016

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

Steps

Hide Images
  • 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.

Expert 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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