Dairy Free Crockpot Berry Cobbler

Total time2 hr 45 min

Prep time15 min

Cook time2 hr 30 min

4.6

(15)

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Ingredients

6 servings

For the filling

5 cups mixed berries (fresh or frozen), such as blueberries, blackberries, and raspberries
½ cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp lemon zest

For the topping

1 cup all-purpose flour
¼ cup granulated sugar
1 ½ tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
½ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
4 tbsp unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract
1 tbsp turbinado sugar or coarse sugar (optional)

For serving

vanilla ice cream or whipped cream, for serving (optional)
Can be omitted
vanilla ice cream

Instructions

1
Lightly grease the insert of a 6-quart slow cooker with butter or nonstick spray.
2
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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