Best Slow Cooker Blueberry Biscuit Cobbler Recipes

SLOW-COOKER BLUEBERRY COBBLER RECIPE BY TASTY

Slow-Cooker Blueberry Cobbler Recipe by Tasty image

Here's what you need: pre-made biscuit, blueberry, brown sugar, cinnamon, cornstarch, vanilla ice cream

Provided by Tasty

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 can pre-made biscuit
6 cups blueberry
½ cup brown sugar
1 tablespoon cinnamon
2 tablespoons cornstarch
vanilla ice cream, optional, for serving

Steps:

In a large bowl add your blueberries, brown sugar, cinnamon and cornstarch. Mix it together throughly.
Quarter your pre-made biscuits and set aside.
In a slow cooker pour your blueberry mix and top evenly with your quartered biscuits.
Cook on high for two and half to three hours.
Server a la mode with vanilla ice cream or your favorite whipped cream.
Enjoy!

Nutrition Facts : Calories 584 calories, Carbohydrate 105 grams, Fat 16 grams, Fiber 8 grams, Protein 8 grams, Sugar 51 grams

SLOW-COOKER BLUEBERRY COBBLER

Slow-Cooker Blueberry Cobbler image

I love blueberries, and this easy cake-mix cobbler showcases them deliciously. Serve the treat warm with a big scoop of French vanilla ice cream or a dollop of whipped cream. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Desserts

Time 3h15m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

4 cups fresh or frozen blueberries
1 cup sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract
1 package French vanilla cake mix (regular size)
1/2 cup butter, melted
1/3 cup chopped pecans
Vanilla ice cream, optional

Steps:

In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.

Nutrition Facts : Calories 331 calories, Fat 11g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.

BLUEBERRY BISCUIT COBBLER

Blueberry Biscuit Cobbler image

With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn't taste light-but it is! -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
2 teaspoons grated lemon zest
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk

Steps:

In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray. , In a small bowl, combine the flour, lemon zest, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. , Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm.

Nutrition Facts :

SLOW COOKER BERRY COBBLER

Slow Cooker Berry Cobbler image

This colorful cobbler is very juicy, but the sweetened berry "sauce" is so delicious it's worth spooning up. If you don't have time to make the sour cream topping, a sprinkle of confectioners' sugar or a dollop of vanilla yogurt works well, too.

Provided by Food Network Kitchen

Categories dessert

Time 4h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

Unsalted butter, for greasing insert
1/4 cup cornstarch
2 tablespoons lemon juice (about 1 lemon)
Two 12-ounce bags frozen mixed berries (about 5 1/2 cups)
2/3 cup granulated sugar
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
Pinch fine salt
4 tablespoons cold unsalted butter, cut into small pieces
3/4 cup milk
1/4 teaspoon ground cinnamon
1/2 cup heavy cream
1/4 cup sour cream
2 tablespoons confectioners' sugar

Steps:

For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, lemon juice and 2 tablespoons water in a small bowl. Add the mixture to the insert, add the berries and granulated sugar and toss.
For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers so that it forms a coarse meal with some pea-sized lumps. Add the milk and stir with a wooden spoon to form a wet dough.
Drop spoonfuls of the dough on top of the berry mixture. Combine the remaining 1 tablespoon granulated sugar and the cinnamon and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.
For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
Spoon the cobbler into bowls and top with the whipped sour cream topping.