Slow Cooker Peach & Blueberry Cobbler
7
Points®
Total time: 2 hr 15 min • Prep: 15 min • Cook: 2 hr • Serves: 8 • Difficulty: Easy
This fruit cobbler will feed a crowd and won’t heat up your kitchen—thanks to it being cooked in a slow cooker instead of the oven. Juicy peaches and berries slowly cook under a cakey-gooey whole-wheat topping with far less sugar than most cobbler recipes. We prefer using fresh fruit, but you could also opt for frozen in a pinch; just be sure to thaw and drain it first.
Ingredients
Cooking spray
4 spray(s)
Fresh blueberries
4 cup(s)
Cornstarch
2 Tbsp
Peach
5 medium
Whole wheat pastry flour
1 cup(s)
Sugar
0.25 cup(s)
Baking powder
1 tsp
Table salt
0.25 tsp
1% low fat milk
0.666 cup(s)
Unsalted butter
1 Tbsp
Vanilla extract
1 tsp
Light aerosol whipped cream
0.5 cup(s)
Fresh mint leaves
4 sprig(s)
Instructions
1
Coat a 4- to 6-quart slow cooker with cooking spray. Combine the blueberries, cornstarch, and peaches in the cooker, tossing well to coat.
2
In a medium bowl, whisk together the flour, sugar, and baking powder. Add the milk, butter, and vanilla and stir well to combine. Pour the batter over the fruit mixture. Cover and cook on high until the fruit mixture is bubbly and the topping is cooked through, about 2 hours (or alternatively, cook on low for 4 to 5 hours). Spoon the cobbler into bowls; top with the whipped topping and garnish with mint, if desired.
3
Serving size: about ½ cup cobbler and 1 tbsp whipped topping
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