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Photo of Slow cooker peach & blueberry cobbler by WW

Slow cooker peach & blueberry cobbler

5
Points® value
Total Time
2 hr 15 min
Prep
15 min
Cook
2 hr
Serves
8
Difficulty
Easy
This fruit cobbler will feed a crowd and won’t heat up your kitchen—thanks to it being cooked in a slow cooker instead of the oven. Juicy peaches and berries slowly cook under a cakey-gooey whole-wheat topping with far less sugar than most cobbler recipes. We prefer using fresh fruit, but you could also opt for frozen in a pinch; just be sure to thaw and drain it first.

Ingredients

Cooking spray

4 spray(s)

Blueberries

4 cup(s)

Cornstarch

2 tbsp(s)

Peach

5 medium, peeled and sliced

Whole wheat pastry flour

1 cup(s)

Sugar

¼ cup(s)

Baking powder

1 tsp(s)

Table salt

¼ tsp(s)

1% low-fat milk

⅔ cup(s), 1% variety

Butter

1 tbsp(s), melted

Vanilla extract

1 tsp(s)

Lite whipped topping

½ cup(s)

Fresh mint leaves

4 sprig(s), small (optional)

Instructions

  1. Coat a 4- to 6-quart slow cooker with cooking spray. Combine the blueberries, cornstarch, and peaches in the cooker, tossing well to coat.
  2. In a medium bowl, whisk together the flour, sugar, and baking powder. Add the milk, butter, and vanilla and stir well to combine. Pour the batter over the fruit mixture. Cover and cook on high until the fruit mixture is bubbly and the topping is cooked through, about 2 hours (or alternatively, cook on low for 4 to 5 hours). Spoon the cobbler into bowls; top with the whipped topping and garnish with mint, if desired.
  3. Serving size: about ½ cup cobbler and 1 tbsp whipped topping

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