This Southern-Style Slow Cooker Blackberry Cobbler is juicy, perfectly sweet and irresistible! Imagine fresh tart yet sweet blackberries brightened with citrus flavors then topped with a hearty yet flaky and light biscuit dough while all baked within an hour in a slow cooker!!! You will never view your crockpot the same!
Keyword berries, blackberries, buttermilk pie, cobbler, pie recipe
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.
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.