Slow Cooker Blackberry Cobbler
27 Comments Aug 05, 2024
Updated Oct 09, 2024
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Make this easy slow cooker blackberry cobbler for a wonderful summer treat. Made with fresh berries and a homemade batter topped with cinnamon sugar.
There are so many choices for dessert in the slow cooker. Along with this blackberry cobbler, we love slow cooker pineapple coconut cake or slow cooker chocolate lava cake.
Table of Contents
How to make blackberry cobbler in the crockpot:
This the best kind of cobbler recipe! The kind with a homemade vanilla cake like topping. Great with ice cream or whipped cream on a summer night. My grandma always made her cobbler this way and I think you’ll love my recipe and make it over and over.
This recipe is a must make if you have recently picked blackberries or bought a flat at your farmers market.
Adding cornstarch, sugar, and butter to the blackberry layer makes a wonderful sauce. I leave my berries whole, but if you want a smooth sauce, use a potato masher, and mash the berries with these ingredients. Toss the berries with these ingredients well. You may also like my slow cooker peach cobbler, or slow cooker pumpkin cobbler.
Recipe Ingredients
- Blackberries (and other ingredients needed for coating them) – You will need about 3-5 cups of fresh blackberries. To thicken and sweeten them, add cornstarch and sugar.
- Cobbler Layer – Flour, milk, butter, sugar, baking powder, vanilla and salt are the ingredients in my homemade cobbler batter.
- Topping – What is a cobbler without a sweet sprinkle of cinnamon and sugar?!
- {The full recipe is in the recipe card below the photos}
Variations
Other fruit you can use in this cobbler:
- Raspberries
- Sliced peaches
- Marionberries
- Boysenberries
- Blueberries
Step-by-Step Directions
- Add the rinsed blackberries to the crockpot
- Sprinkle over the 1/4 cup sugar, 1 Tablespoon cornstarch and 2 Tablespoons melted butter. Stir these items together. If you don’t want whole berries in your cobbler and want a pureed sauce, take a potato masher and squish the berries at this step.
- Make the homemade cobbler batter by mixing the dry ingredients first in a small bowl, then adding the milk, butter and vanilla. Whisk until a smooth batter forms.
- Pour the batter over the blackberries.
- Sprinkle over the cinnamon sugar over the batter.
- Cook on HIGH for 2 hours and 30 minutes, or until the center is set.
Can I use bisquick for cobbler instead of making from scratch?
Yes! Here is my recipe below, I also included it below in the recipe box.
- 1 1/2 cups Bisquick
- 1 cup milk
- 1/4 cup melted butter
- 1 Tbsp. sugar
This batter is a little lighter than my homemade version and only needs to be cooked for 2 hours and 15 minutes.
How to serve:
- Switch the slow cooker to warm and serve directly from the slow cooker.
- Top with vanilla bean ice cream, whipped cream, or cool whip!
Does leftover blackberry cobbler need to be refrigerated?
Yes, store in an airtight container in the fridge for about 4 days. If you want to freeze, you can do so for up to 3 months.
More Slow Cooker Desserts:
Slow Cooker Blackberry Cobbler
Equipment
- Slow Cooker – 5 quart or larger (OVAL)
Ingredients
For the blackberry layer:
- 3-5 cups blackberries, rinsed and drained
- 1 Tbsp. cornstarch
- 2 Tbsp. salted butter, melted
- ¼ cup sugar
For the cobbler layer:
- 1 ¼ cup all purpose flour
- ¾ cup sugar
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 1 cup milk
- 1 tsp. vanilla extract
- 2 Tbsp. salted butter, melted
For the topping
- 1 Tbsp. sugar
- ¼ tsp. cinnamon
Instructions
- Add the rinsed blackberries to the slow cooker. Sprinkle over the 1/4 cup sugar, 1 Tablespoon cornstarch and 2 Tablespoons melted butter. Stir these items together. If you don't want whole berries in your cobbler and want a pureed sauce, take a potato masher and squish the berries at this step.
- In a medium-sized bowl, add the dry ingredients listed in the cobbler layer above (flour, sugar, baking powder and salt) stir. Then add the wet ingredients (vanilla, milk and melted butter). Stir until combined, some lumps are fine, do not over mix.
- Evenly pour this batter over the blackberries. Spread out with a spatula if needed.
- In a small ramekin or bowl add the Tablespoon of sugar and 1/4 tsp. cinnamon, mix. Sprinkle this over the batter.
- Place the lid on the slow cooker. Cook on HIGH for 2 hours and 30 minutes. Do not open the lid during the cooking time. If your center is still jiggly you will want to place the lid back on and cook for a bit longer.
- Switch the slow cooker to the warm setting to serve. Serve with ice cream or whipped cream.
How to Video
Sarah’s Notes
- 1 1/2 cups Bisquick baking mix
- 1 cup milk
- 1/4 cup melted butter
- 1 Tbsp. sugar
- Raspberries
- Sliced peaches
- Marionberries
- Boysenberries
- Blueberries
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
My husband wants to know if we could use piefilling? 3-5 cups
Sue White
Could this be doubles and cooked in casserole slow cooker? Than You
I have not tested. I don’t see why not!
Can I use fresh frozen blackberries or should I thaw first??
You can use frozen! Will work fine, no need to thaw, they will thaw quickly.
COULD I COOK ON LOW FOR 4 HOURS?
I have not tested, but it may work well.
it came out a bit burnt. But the top of the recipe says 2 hrs 15 mins and the end of the recipe says 2 and a half hours, which I followed. I think 2hrs 15 would have been perfect. It was easy to make and tasty though. Foraged blackberries!
I am making this for a party and obviously have to make it ahead should I turn the crockpot on when I get to the destination and let it warm up before serving?
Yes, that will work great.
I’ve made this a few times now. It’s delicious! Perfect for someone like me who always manages to screw up baking and/or desserts. Also followed the same recipe with raspberries and peaches and both were great. With the peach I pureed some bc they have a bit less juice than the berries. I will say the blackberry has been mine and my grandma’s favorite, though. Thank you!