Frozen strawberries, blueberries, and raspberries, as well as sugar, butter, flour, milk, and cinnamon, are used in Paula Deen’s blueberry cobbler recipe. The recipe can be found at FoodNetwork.com.
Begin by coating a slow cooker’s interior with cooking spray. In a large mixing basin, combine 10 ounce packages of frozen strawberries, blueberries, and raspberries. As desired, add 1/2 to 2/3 cup of sugar and 1/2 cup of baking mix. Before transferring the mixture to the slow cooker, make sure it’s completely combined.
To prepare the topping, whisk together 2 1/4 cups baking mix, 1/4 cup sugar, 4 tablespoons melted butter, and 1/2 cup milk in a separate basin. It’s best to use a wooden spoon. Drop little pieces of topping dough on top of the fruit mixture in the slow cooker with your hands. In a small bowl, combine 1/4 cup sugar and 2 tablespoons ground cinnamon before sprinkling the cinnamon sugar mixture over the dough and fruit mixture. Place the lid on the slow cooker, set the temperature to high, and cook the cobbler for three to four hours. When the topping puffs up and the fruit bubbles, the cobbler is done.
Warm cobbler with whipped cream or ice cream is the finest way to enjoy it.
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