Slow Cooker Blue­berry Cob­bler

PREP: 15 min. • COOK: 3 hours MAKES: 12 serv­ings

Simple & Delicious - - RECIPE INDEX -

I love blue­ber­ries, and this easy cake-mix cob­bler show­cases them de­li­ciously. Serve it warm with a big scoop of French vanilla ice cream or a dol­lop of whipped cream. —Teri Rasey, Cadil­lac, MI

4 cups fresh or frozen blue­ber­ries 1 cup sugar

1 Tbsp. corn­starch 2 tsp. vanilla ex­tract 1 pkg. French vanilla cake mix (reg­u­lar size)

1/2 cup but­ter, melted

1/₃ cup chopped pecans

Vanilla ice cream, op­tional In a greased 5-qt. slow cooker, com­bine blue­ber­ries, sugar and corn­starch; stir in vanilla. In a large bowl com­bine cake mix and melted but­ter. Crum­ble over blue­ber­ries.

Top with pecans. Cover slow cooker with a dou­ble layer of white paper tow­els; place lid se­curely over tow­els. Cook, cov­ered, on low 3-4 hours or un­til top­ping is set. If de­sired, serve with ice cream.

PER SERV­ING 331 cal., 11g fat (6g sat. fat), 20mg chol., 343mg sod., 58g carb. (39g sug­ars, 2g fiber), 2g pro.


• If you can’t find French vanilla cake mix, use plain vanilla or yel­low cake mix in­stead.

• Us­ing paper tow­els un­der the lid will catch con­den­sa­tion and keep it from drip­ping on the cob­bler top­ping.

Slow Cooker Blue­berry Cob­bler

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