Slow Cooker Summer Cobblers
Firing up the stove and baking something sweet is the last thing you probably want to do in the middle of the summer. However, that shouldn't keep you from indulging in a homemade dessert this season. There are many ways to give into your sweet cravings without pumping heat into your home. In fact, some of the most refreshing desserts are the ones that incorporate the best fruits of the season.
According to the Center for Urban Education about Sustainable Agriculture, strawberries, raspberries, apples, blackberries and peaches are all in their prime in the month of August. Use them for a sweet, filling cobbler that's sure to hit the spot. The best part is, you can use your Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot so you don't even have to touch the oven when the temperatures outside are scorching.
Slow Cooker Peach Cobbler
Peach cobbler is a classic fruity dish, and there's no easier way to prepare it than with a slow cooker. Toss in all of the ingredients and let their flavors slowly mix together for an easy, great tasting dessert when you need it most.
- 6 ounces dark brown sugar
- 3 1/2 ounces rolled oats
- 4 ounces all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, at room temperature, plus extra for the cooker
- 4 cups fresh or frozen sliced peeled peaches
- Ice cream or whipped cream
In a large bowl, mix the brown sugar, oats, flour, baking powder, allspice, nutmeg and salt. Add the butter and combine to form a crumbly texture, then add in the peach slices. Place into a greased slow cooker, cover and cook on low for 3 hours. Serve with a scoop of ice cream or whipped cream and enjoy!
Slow Cooker Berry Cobbler
With the assortment of berries in season, it would be a shame to stick to just one to feature in a cobbler. Combine your favorite types of the fruit, from raspberries to strawberries to blueberries to blackberries for a unique dessert that's as bold as it is sweet.
For the cobbler:
- 1-1/4 cups all-purpose flour, divided
- 2 tablespoons plus 1 cup sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 1/4 cup fat-free milk
- 2 tablespoons canola oil
- 1/8 teaspoon salt
- 2 cups fresh or frozen raspberries, thawed
- 2 cups fresh or frozen blueberries, thawed
For the topping:
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 2 tablespoons confectioners' sugar
Mix 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon in a large bowl. In a separate bowl, combine the egg, milk and oil, then mix into dry ingredients. Place mixture in a greased slow cooker. In a third bowl, mix salt and remaining flour and sugar. Add in berries and spread evenly over the batter. Cover with lid and cook on high for 2 hours.
To make the sour cream topping, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl. Beat together completely, then store in the fridge for later. Once the cobbler is ready, add a dollop on each individual serving.