Juicy mixed berries — a mix of blueberries, blackberries, and raspberries — bubble away in the slow cooker with a touch of lemon juice and zest brightening every spoonful. A simple drop-batter topping, warmed with cinnamon and vanilla and enriched with melted butter, gets spooned right over the fruit and slow-cooked until it turns golden, set, and biscuit-like on top while the berries thicken into a jammy, spoonable filling underneath. The slow cooker does all the work here, so there's no oven babysitting involved — just toss, drop, and let it go for a couple of hours until the whole kitchen smells like berry cobbler. Finish it with a scoop of something cold and creamy if you like, and dig in while it's still warm. This one's a genuinely easy, comforting dessert to keep on hand for an added sugar kitchen, no fuss required.
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Lightly grease the insert of a 6-quart slow cooker with butter or nonstick spray.
In a large mixing bowl, toss the berries with 1/2 cup granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Transfer the berry mixture to the prepared slow cooker insert and spread into an even layer.
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