On the table
Nothing makes a home smell more like, well, home, than a dessert baking. But with school in session and so many fall activities, who has time to bake?
You do at least if you have a slow cooker. Slow cookers aren't just for stews, soups and braised meats. They do a great job with cobblers, too.
Below is a recipe sent to Cook's Corner, a reader recipe exchange column in the Dispatch Food section. It's a great recipe to stir together and let cook while you take care of more important things.
BLACK AND BLUE COBBLER
Makes 6 servings
1 cup flour
1 1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, beaten
2 tablespoons milk
2 tablespoons vegetable oil
2 cups fresh or frozen blueberries
2 cups fresh or frozen blackberries
3/4 cup water
1 teaspoon grated orange peel
Whipped cream or ice cream (optional)
Grease the crock of a 5-quart slow cooker. Combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg in a large bowl. In another bowl, combine the eggs, milk and oil. Stir into dry ingredients until moistened. Spread the batter in the prepared cooker.
In a saucepan, combine the berries, water, orange peel and remaining 3/4 cup sugar. Bring to a boil. Remove from heat. Pour over batter.
Cover cooker. Cook on high 2 to 2 1/2 hours or until a toothpick inserted in the batter comes out clean. Turn off the cooker. Uncover and let stand 30 minutes before serving.
Spoon cobbler from cooker. Top with whipped cream or ice cream, if desired.