Crockin Good Blueberry Cobbler Recipes

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.

Steps:

• 1. NOTES: Not every crock pot heats the same. The following steps (2 thru 4) is the method that worked best for the crock pot I used. The image next to this NOTE is the type crock pot I used. "Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel" I read and studied many crock pot cobbler recipes. Most stated 3 to 4 hours cooking time on HIGH. The recipes never mentioned the size pot used. I think that the size and shape would make a difference in cooking times. Based on 3 to 4 hours cooking time, my cobbler would have burned to a crisp! So, if this is your 1st time, make it on a day you have time to watch your cobbler so you can get your time right for your next one. I checked my cobbler every 15 to 30 minutes until it was done. This was my 1st attempt at making any dessert in a slow cooker and we were very pleased with the outcome! Going forward I will now know exactly how long it will take to make my favorite dish!
• 2. Grease and flour inside or crock or spray with Bakers Choice.
• 3. Pour melted butter in bottom of crock pot.
• 4. Mix flour, sugar, salt, and milk; pour batter into crock pot. Cover batter with blueberries. Sprinkle with cinnamon sugar.
• 5. Cook on HIGH for 1 hour and 30 to 45 minutes covered.
• 6. NOTE: Slow cookers come in different shapes and different sizes. This will make a difference in the cooking time. I checked my cobbler every 30 minutes (the 1st hour) and then every 15 minutes until it was done. Once you get your time down, then you will know how long it will take to cook this recipe in your slow cooker the next time. ENJOY!
• 7. Brenda Downey shared this info with us. (Makes one cup of Self Rising Flour 'Substitute') Ingredients: 1 cup all-purpose flour 1 1/3 teaspoons baking powder 1/3 teaspoon salt Directions: 1. Combine all ingredients and use in place of self rising flour. 2. May double or triple if more is needed.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

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!

Steps:

• Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
• In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
• Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Steps:

• Layer crock pot with pineapple, then dry cake mix, then pie filling.
• Dot with butter and sprinkle with nuts.
• Cover and cook on low for 2-3 hours.

Steps:

• In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in an 11x7-in. baking dish; melt butter in a 350° oven. , In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir., Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping.