It’s been way too hot to even consider turning on the oven around here right now, but I still have a hankering to bake. So I’ve been experimenting with my crockpot.
After my Crockpot Cinnamon Biscuit recipe success, I was inspired to try making cobbler in the crockpot. My whole family agreed that this recipe was a winner.
Best of all? It so easy to make — it only took me about 10 minutes to whip up from start to finish!
You could easily substitute other kinds of fruit, if you don’t have blueberries on hand. I think peaches, raspberries, blackberries, or a mixture of fruit would be delicious!
Crockpot Blueberry Cobbler
- 1 1/4 cup flour (white, whole-wheat, or a mixture of both)
- 1/2 cup sugar or raw sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 3/4 cup milk
- 1/3 cup melted butter
- 3 cups blueberries
- 1/3 cup sugar or raw sugar
- 1 teaspoon vanilla
Mix together flour, 1/2 cup sugar, salt, and baking powder in a bowl. Stir in milk and melted butter to make a smooth batter.
Grease crockpot thoroughly with butter or shortening. Pour batter into greased crockpot and spread around to evenly coat the bottom of the crockpot.
Sprinkle the blueberries over the batter, sprinkle with remaining 1/3 cup sugar and drizzle with vanilla.
Bake in crockpot on high for two to three hours until done.
Serve warm with ice cream.
Makes 8-10 servings. Recipe adapted slightly from Get Crocked.
Subscribe for free email updates and be entered to win $100!
PREVIOUS POST: Summer Olympics Activities: Learning About London
NEXT POST: Educational Freebie: 15 Busy Bag Ideas Ebook
PREVIOUS POST: Summer Olympics Activities: Learning About London
NEXT POST: Educational Freebie: 15 Busy Bag Ideas Ebook
Money Saving Mom® is an upbeat and encouraging blog dedicated to helping you 
{ 35 comments... read them below or add one }
How could you change this and use canned cherry pie filling instead?
If it were me, I’d just replace the blueberries with the cherry pie filling and leave off the sugar and vanilla that you’re supposed to sprinkle on top.
You mention rhubarb in the directions but don’t list it as an ingredient. Did you use it and, if so, how much did you use?
Also, off topic, but I haven’t been able to see the site on my phone for the past two days – is the mobile feed down?
Oops, I accidentally had that in there. Thanks for letting me know so I could fix the directions!
The original recipe had rhubarb in it. I left it out and replaced it with blueberries. You can click on the original recipe for details if you like rhubarb. We’re not big fans of it here.
We’re working on the mobile site — there’s some glitch and we’re trying to isolate it. The non-mobile site is working on phones, though.
This looks so yum! I am going to mark this to make next week. I agree it’s been just to hot to cook much. It was 103 here the other day. Yikes.
We’re having 109-111 degree days here this week! Yikes is right!
I have a large crockpot and a medium. Which one should I use? I guess the medium would make for a thicker cobbler? Can’t wait to try this.
I made it in a large crockpot. If you make it in a medium crockpot, you’d just bake it longer. Either should work.
Thanks so much.
Any idea if frozen fruit would work in this recipe?
I used frozen blueberries, so they do indeed work!
I recently made a crockpot cobbler using your pre-made baking mix that we did during the freezer cooking. It was soooo yummy! I am now a huge fan of the coconut oil!
I have peaches in the freezer from a huge batch of fresh peaches my Kroger had marked down several weeks ago, so I may try this with some of those. It looks and sounds delicious!
I love that cobbler in the crockpot NEVER boils over onto the bottom of the oven.
Nice recipe.
Crystal, your pictures are fantastic! Looks like you’re becoming quite the pro with your Christmas gift. I love playing around with my DSLR with my cooking/baking successes. At least the food doesn’t move around on me like my children do, so I can work on the depth/focusing in those shots.
Outstanding photos, Crystal! I can tell you’ve been experimenting with your new camera!
Yummmmmm!!!! Crystal, this looks so delicious!!!! We will definitely be trying this!!! Great pictures too!
I just got blueberries today and I have been looking around at recipes …. This looks so great! Thank you for posting!
Looks great! Any idea how many pints of blueberries are needed for 3 cups? I may make with strawberries instead — saw them on sale this week.
I’m going to try some small white peaches that I’ve had in the freezer.
do you think this recipe can be done with apples?
I know they are of a harder texture than blueberries and peaches?
we have a lot of apples that seem to be going to waste, as they were a little
too sour for the kids. =/
You could definitely try it. But I’m thinking perhaps Apple Crisp in the crockpot would be a yummier option. I’m hoping to try that soon!
thank you!
Crystal, your photos are looking REALLY good!
I was excited to try this tonight, but I’m sorry to say my husband and I weren’t thrilled with the outcome. I followed the directions, but the cobbler (non-fruit) part turned out gummy and heavy. To me, it seems the natural result of baking at too low a temperature (though my crockpot was on high) for too long a period. I guess cobblers (at least the way we like them) are best made in the oven!
I’m so sorry it didn’t turn out well for you. My crockpot is newer, so I’m wondering if that might be some of the reason (perhaps it bakes at a higher temperature?). It was fully baked and not gummy at all for us. That said, I think you’re not going to be able to achieve a really light and fluffy cobbler in the crockpot because, like you said, the crockpot just doesn’t bake like the oven.
Hopefully you were able to serve it over enough ice cream that it was edible!
I also had it be gummy. I couldn’t get any of it to cook. Not even the edges really. My crockpot is like only a year old too. Sad
Hmm, I’m wondering what on earth the reason could be — I’m so sorry! How long did you bake it for?
I had a not-so-great result, too. I made it with strawberries and found the taste to be ok but not great. Definitely gummy in the middle but almost burned on the edges.
Wow! This looks really good. I’ll keep this in mind if blueberries go on sale again!
Made this today with peaches and served it with milk. Delicious!!!!
Mine came out fine. I have an old crockpot and I put it on high. It cooked all the way through. I actually made it even easier by mixing it right in the crockpot so I didn’t have to dirty a bowl! Also, I only used 2 cups of blueberries, and we thought the ratio was fine. Everyone in my house liked it! Thanks!
My 3 year old helped me make this for dessert last night…delicious! And a huge hit with the husband. Thanks for sharing.
Do you know if Almond milk can be used in baking like this? My family and I just recently converted and I have used it in a few things, but I’m not sure about baking in the crockpot…would it be alright? Anyone have any experience with it? Thanks!
Do you know if Almond milk can be used in baking like this? My family and I just recently converted and I have used it in a few things, but I’m not sure about baking in the crockpot…would it be alright? Anyone have any experience with it? Thanks!
{ 1 trackback }