Slow Cooker Sweet Cornbread Blackberry Cobbler Recipe

Ingredients

1

bag (16 oz) frozen blackberries

1

tablespoon Gold Medal™ all-purpose flour

1/2

cup sugar

1/2

cup butter, melted

1

                        pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

1

teaspoon ground cinnamon

Ice cream or whipped cream, as desired

Preparation

Spray 4 1/2-quart slow cooker with baking spray with flour.

Pour blackberries into slow cooker. Sprinkle berries with flour and 3 tablespoons of the sugar; stir gently to coat. In small bowl, mix remaining sugar, melted butter, cornbread mix and cinnamon. Spread dough on top of blackberries.

Cover; cook on High heat setting 2 to 3 hours or until dough on top is set and blackberries are saucy. To serve, spoon hot cake from slow cooker, and top with ice cream or whipped cream.

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