Slow Cooker Cranberry Cobbler
Slow Cooker Cranberry Cobbler is a sweet yet tangy, festive dessert that's baked right in your slow cooker! This cranberry cobbler incorporates sweetened fresh cranberries with a delicious biscuit topping, making it a wonderful treat for the holidays! It's excellent served warm right out of the slow cooker accompanied by some fluffy whipped cream or vanilla ice cream!
Equipment
- 5 quart slow cooker
- Mixing bowl
Ingredients
Cranberry mixture
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Cobbler Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1.5 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup milk
- 1/4 cup butter melted
Instructions
Prepare Cranberry Mixture
- Rinse fresh cranberries and add them to the slow cooker.
- In a medium sized bowl, mix together the Cranberry Mixture ingredients (1 cup sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract). Add this mixture to the cranberries and stir to combine.
Prepare Cobbler Mixture
- To the now-empty mixing bowl, add the Cobbler Batter ingredients (1 cup flour, 1/2 cup sugar, 1.5 tsp baking powder, 1/4 tsp. salt, 1/2 cup milk, 1/4 cup melted butter). Stir to combine, then spoon batter over the cranberries and spread it over the top evenly.
- Cook on high for 2 hours. If the batter is not fully cooked, wipe condensation off the lid of the slow cooker, replace lid and cook for another 20-30 minutes.
- The edges will be chewy and slight crispy with a soft cake-like cobbler topping. Excellent served with whipped cream or vanilla ice cream! Enjoy!
Tried this recipe?Let us know how it was!