Slow Cooker Southern Blackberry Cobbler

Overhead of blackberry cobbler in line on three plates

4.69 from 16 votes

Slow Cooker Southern Blackberry Cobbler

This Southern-Style Slow Cooker Blackberry Cobbler is juicy, perfectly sweet and irresistible! You will never view your crockpot the same!

Prep Time10

Cook Time2 40

Total Time2 50

Course: Dessert

Cuisine: Southern

Servings: servings

Calories: 319kcal

Author: Jocelyn Delk Adams

Equipment

Slow Cooker

Ingredients

For the Blackberry Cobbler Filling

24 oz fresh or frozen blackberries
1/2 cup granulated sugar
3 tbsp all purpose flour
1 tbsp fresh lemon juice

For the Biscuit Topping

1 1/2 cup all-purpose flour
3 tbsp granulated sugar
1 1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp sea salt
8 tbsp unsalted butter cut in cubes
3/4 cup milk
2 tsp vanilla extract

US Customary - Metric

Instructions

Mix together blackberry filling ingredients in a medium sized bowl until blackberries are completely coated. Mixture will clump around berries and become a uniform dark purple color. Set aside.
For the biscuit topping, add dry ingredients for biscuit topping to a separate bowl and whisk together.
Add in cubes of butter and press into dry mixture with your fingers until a coarse meal forms and no big chunks of butter remain. Pour in milk and vanilla and stir until just combined.
Pour blackberry filling into crock of slow cooker. Drop biscuit mixture over top in large spoonfuls.
Lay a kitchen towel or paper towel across top of crock to catch condensation that will gather inside lid. Place lid on top then turn slow cooker to high setting.
Cook for two hours or until filling is bubbly and thickened and biscuit topping is cooked through and golden brown.

Notes

For the Blackberry Cobbler filling, you can use as little as 1/3 cup of granulated sugar if berries are very ripe. Feel free to adjust sugar content as needed.

For Biscuit Topping, you can also use nut based milks in place of milk.

Nutrition