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U.S. Highbush Blueberry Council

Slow Cooker Blueberry Plum Cobbler

Slow Cooker Blueberry Plum Cobbler

Get ready, slow cooker aficionados – we’ve got another winner for you with this Slow Cooker Blueberry Plum Cobbler. The plum adds a subtle warmth to the sweet-tart blueberries, creating a rich, delicious sauce balanced by the fluffy, cinnamon-y biscuit topping. We’re not saying you should enjoy it with ice cream … but you should probably enjoy it with ice cream.

Ingredients

Filling:

  • 2 tbsp unsalted butter, at room temperature
  • 3 cups fresh or frozen blueberries
  • 3 cups sliced plums
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 2 tsp orange zest
  • 2 tbsp orange juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Topping:

  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • Pinch of salt
  • 2 tbsp cold unsalted butter, cut into cubes
  • 1 egg
  • 1/4 cup milk
  • 1 tsp vanilla extract

Preparation

Filling:

Grease bowl of 4- to 6-quart slow cooker with butter; set aside. Toss together blueberries, plums, brown sugar, cornstarch, orange zest, orange juice, cinnamon and nutmeg. Scrape into slow cooker.

Topping:

In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt; cut in butter using pastry blender or fingertips. In a separate bowl, whisk together egg, milk and vanilla until blended; stir into flour mixture just until dough starts to come together.

Instructions:

Drop spoonfuls of dough over filling. Cover and cook on High setting for 3 to 4 hours or until filling is bubbly and biscuits are cooked through. Let stand for 15 minutes.

Notes

Serve with vanilla ice cream.

If using frozen blueberries, rinse before using.