Slow Cooker Black Cherry Cobbler

  4.7 – 3 reviews  • Fruit
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

  1. Nonstick cooking spray, for the slow cooker
  2. 8 cups frozen sweet black cherries, thawed and drained, reserving 3/4 cup liquid
  3. 1/2 cup granulated sugar
  4. 1/4 cup cornstarch
  5. 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon ground nutmeg
  7. 1 1/4 cups all-purpose flour
  8. 1/2 cup granulated sugar
  9. 1 1/2 teaspoons baking powder
  10. 1/2 teaspoon ground cinnamon
  11. 1/4 teaspoon kosher salt
  12. 2/3 cup whole milk
  13. 3 tablespoons unsalted butter, melted
  14. 1 teaspoon vanilla extract
  15. 1 large egg
  16. Vanilla ice cream, for serving

Instructions

  1. 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.
  2. 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.
  3. 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

Jacqueline Fox
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.

 

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