Juicy mixed berries — blueberries, blackberries, and raspberries — get tossed with sugar, a bright squeeze of lemon juice, and lemon zest, then left to bubble away in the slow cooker until they turn glossy and jammy. A thick, spiced batter with warm notes of cinnamon and vanilla gets dropped over the top in big spoonfuls, so it bakes up into tender, biscuit-like mounds while steam escapes around the edges. That low, slow cook is what makes this method so forgiving: no oven babysitting, just a couple of hours until the center sets and the fruit is bubbling and deep purple-red at the edges. A scattering of coarse sugar on top adds a little crackle to each bite once it's done. Serve it warm, straight from the crock, with a scoop of vanilla ice cream melting into the berries for the ultimate cozy dessert. It's an easy, hands-off treat that fits nicely into a gluten free dessert lineup.
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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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