Low FODMAP Crockpot Berry Cobbler

Total time2 hr 45 min

Prep time15 min

Cook time2 hr 30 min

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Ingredients

6 servings

For the filling

5 cups mixed berries (fresh or frozen), such as blueberries, blackberries, and raspberries
Jean's Classy Mixed Berries Crazy Fresh Mixed Berries Mixed Berries Fresh Mixed Berries Del Monte Mixed Berries
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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 tip
Choose 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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