Looking for a fairly easy dinner idea that doesn’t overheat the house? Try…
Better Homes and Gardens recipe for Triple-Berry Cobbler
original recipe found at http://www.bhg.com/recipe/desserts/triple-berry-cobbler/
- In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, vanilla, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
- In a large saucepan, combine blueberries, raspberries, blackberries, (all fruit) 1 cup brown sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.
The batter will sink into the fruit slightly, it looks a little off putting at first and you may wonder how it will all turn out, have faith, it rises and becomes cake in no time… cake that looks a little like mashed potatoes.
- Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.
- Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.
The recipe was well received by all of our guests, picky eaters included. One word of caution: Let it cool a while before serving, or cover in ice cream. It is hot, HOT, HOT when you take it out of the crockpot!