MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Triple-Berry Cobbler
Categories: Pies, Pastry, Fruits, Dairy
Yield: 6 Servings

1 c All-purpose flour
3/4 c Sugar
1 ts Baking powder
1/4 ts Salt
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
2 lg Eggs; lightly beaten
3 tb Oil
2 tb Milk
2 c Blueberries
2 c Raspberries
2 c Blackberries
1 c Sugar
1 c Water
3 tb Quick-cooking tapioca
Vanilla ice cream, whipped
- cream, half-and-half, or
- light cream

In a medium bowl, stir together flour, 3/4 cup sugar,
baking powder, salt, cinnamon, and nutmeg. In a small
bowl, combine eggs, oil, and milk. Add egg mixture all at
once to flour mixture. Stir just until moistened. Set
aside.

In a large saucepan, combine blueberries, raspberries,
blackberries, 1 cup sugar, the water, and tapioca. Bring
to boiling. Pour hot fruit mixture into a 3 1/2 or 4 quart
slow cooker. Immediately spoon the batter over fruit
mixture.

Cover and cook on high-heat setting for 1 3/4 to 2 hours
or until a toothpick inserted into the center of the
topper comes out clean.

Remove liner from cooker, if possible, or turn off cooker.
Let stand, uncovered, for 1 hour to cool slightly. To
serve, spoon warm cobbler into dessert dishes. If desired,
top with ice cream.

FOR EASY CLEANUP: Line your slow cooker with a disposable
slow cooker liner. Add ingredients as directed in recipe.
Once your cobbler is finished cooking, spoon it out of
your slow cooker. Once the food is out of your slow cooker
liner, simply dispose of the liner. NOTE: Do not lift or
transport the disposable liner with food inside.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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... "The days that make us happy make us wise." -- John Masefield
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