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U.S. Highbush Blueberry Council

Slow Cooker Blueberry Plum Cobbler

Slow Cooker Blueberry Plum Cobbler



  • 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


  • 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



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.


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.


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.


Serve with vanilla ice cream.

If using frozen blueberries, rinse before using.


We'd love to hear your ideas, thoughts and comments on this recipe.

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