Gluten Free Crockpot Berry Cobbler
Total time2 hr 45 min
Prep time15 min
Cook time2 hr 30 min
4.6(15)
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Learn more →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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup whole milk
- 4 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 tbsp turbinado sugar or coarse sugar (optional)
For serving
- vanilla ice cream or whipped cream, for serving (optional)
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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