A dessert made in the slow cooker? You bet! In just 15 minutes of prep time, this dessert is ready to cook low and slow so you can tend to the other dishes on your menu. I’ve also included a tip in the cook’s note for how you can reduce the cook time to 2 hours.
| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for the slow cooker
- 8 cups frozen sweet black cherries, thawed and drained, reserving 3/4 cup liquid
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2/3 cup whole milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- Vanilla ice cream, for serving
Instructions
- For the filling: Coat a 6-quart slow cooker with cooking spray. Place the cherries in the slow cooker. Combine the sugar, cornstarch, cinnamon, nutmeg and reserved 3/4 cup cherry liquid in a bowl, stirring until smooth. Add the cornstarch mixture to the cherries in the slow cooker, stirring well.
- For the topping: Combine the flour, sugar, baking powder, cinnamon and salt in a medium bowl, whisking until well combined. Combine the milk, butter, vanilla and egg in a separate small bowl, whisking until combined. Add the milk mixture to flour mixture and whisk until just combined. Pour the batter over the cherry mixture and spread to cover evenly.
- Cover and cook on low heat until the cobbler is cooked through and a wooden pick inserted in the topping comes out clean, about 3 hours. Serve warm with vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 515 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 5 g |
| Sugar | 63 g |
| Protein | 7 g |
| Cholesterol | 54 mg |
| Sodium | 206 mg |
Reviews
The taste was really good but it took forever for the topping to cook through so honestly, I would cook in the oven next time.