Slow-Cooker Blackberry Cobbler: Simple Dessert Recipe for Summer

You can’t go wrong with this simple Crockpot Blackberry Cobbler! It’s easy to make and always turns out delicious. Options for gluten-free and dairy-free versions are included.

One morning, after my coffee and while the kids were occupied, I had an “aha” moment: I wanted cobbler. I’ve made crockpot cobblers before, like a peach version, but blackberries are a favorite of mine, so I set out to make a Crockpot Blackberry Cobbler right away.

Fortunately I had everything on hand. I made this batch gluten-free and dairy-free, but it works equally well with regular flour and milk. Either way the cobbler comes out great.

I used a 4-quart crockpot and sprayed the insert with non-stick spray. In a bowl I combined 1 cup milk, 1 cup flour and 1 cup sugar, then stirred in 1/4 cup melted coconut oil (butter works fine too). I poured that batter into the greased crockpot.

Next I rinsed 2 cups of blackberries and scattered them over the batter, then sprinkled the top with the remaining 1/4 cup of sugar. Cover and cook on high for 2 to 2 1/2 hours.

The cobbler bakes up beautifully in the crockpot, producing tender cake-like topping with juicy blackberries beneath.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish.

Crockpot Blackberry Cobbler

A simple, reliable blackberry cobbler made in the crockpot. Options for gluten-free and dairy-free adaptations included.

Prep Time:
5 mins

Cook Time:
2 hrs 30 mins

Total Time:
2 hrs 35 mins

Ingredients

• 2 cups Blackberries washed
• 1 cup flour
• 1 cup milk
• 1 1/4 cup sugar divided
• 1/4 cup melted butter

Instructions

• In a bowl, stir together the flour, milk, 1 cup of the sugar, and the melted butter until a smooth batter forms. Pour the batter into a greased 4‑quart crockpot.
• Scatter the washed blackberries evenly over the batter. Sprinkle the remaining 1/4 cup sugar on top.
• Cover and cook on high for 2 to 2 1/2 hours, until the top is set and the berries are bubbling.
• Serve warm with ice cream or whipped cream.
• Gluten-free option: use a gluten-free flour blend in place of regular flour.
• Dairy-free option: substitute almond milk (or another plant milk) and use coconut oil or vegetable oil instead of butter.

Servings: 6 Servings

Author: Amanda Carlisle