Slow Cooker Cranberry Cobbler
Slow Cooker Cranberry Cobbler is a sweet yet tangy dessert that's baked right in your slow cooker! This cranberry cobbler incorporates sweetened fresh cranberries with a delicious biscuit topping, making it a wonderful treat for the holidays! It's excellent served warm right out of the slow cooker with some whipped cream or vanilla ice cream!
Equipment
- 5 quart slow cooker
- Mixing bowl
- dish towel
Ingredients
Cranberry mixture
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Cobbler Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1.5 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup milk
- 1/4 cup butter melted
Instructions
Prepare Cranberry Mixture
- Rinse fresh cranberries and add them to the slow cooker.
- In a medium sized bowl, mix together the Cranberry Mixture ingredients (1 cup sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract). Add this mixture to the cranberries and stir to combine.
Prepare Cobbler Mixture
- To the now-empty mixing bowl, add the Cobbler Batter ingredients (1 cup flour, 1/2 cup sugar, 1.5 tsp baking powder, 1/4 tsp. salt, 1/2 cup milk, 1/4 cup melted butter). Stir to combine, then spoon batter over the cranberries and spread it over the top evenly.
- Place a dish towel under the lid and cook on high for 2 hours. If the batter is not fully cooked, wipe condensation off the lid of the slow cooker, replace lid and cook for another 20-30 minutes.
- The edges should be chewy and slight crispy with a soft, cake-like cobbler topping. Excellent served with whipped cream or vanilla ice cream! Enjoy!
Notes
- I have made with regular milk and oat milk. Both turned out great!
- If your slow cooker is known to have a "hot spot", you may want to rotate the ceramic crock at the half-way point of cooking time to ensure even cooking.
Tried this recipe?Let us know how it was!