Slow Cooker Berry Cobbler
- 1-1/4 cups all-purpose flour, divided
- 2 tablespoons plus 1 cup sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 1/4 cup fat-free milk
- 2 tablespoons canola oil
- 1/8 teaspoon salt
- 2 cups fresh or frozen raspberries, thawed
In a large bowl, whisk 1 cup of flour with 2 tablespoons of sugar, baking powder, and cinnamon. Whisk the egg, milk, and oil in a second bowl. Add the egg mixture to the dry ingredients, whisking only until moistened. Spray the bottom of a 5-quart or larger slow cooker with nonstick cooking spray. Spread the mixture onto the bottom of the cooker.
Mix together the remaining sugar, flour, and salt. Toss with the berries. Spoon the berry mixture over the batter. Cover with the lid, and cook for 2 hours or until the berry mixture bubbles.