Berry Season Continues

Now that strawberry season has come to an end for this year, black raspberry season has begun. And there are a lot of black raspberries this year!

I made a berry cobbler to celebrate the first berries. I adapted a recipe from the Food Network website. It is Paula Deen’s Slow Berry Cobbler. It’s a slow cooker recipe that is easy and delicious!


The recipe calls for 3 types of berries, but I used my frozen strawberries (from the last picking) and fresh black raspberries from my raspberry patch. The recipe also called for baking mix, which I do not have. So I made my own using this substitution recipe for Bisquick. It uses just a few simple ingredients that I always have on hand.


I mixed the berries; frozen strawberries and fresh black raspberries.


Stir in sugar and 1/2 cup of the baking mix.


Put the berry mixture in the slow cooker that you sprayed with cooking spray. Then in another bowl mix baking mix, sugar, melted butter and milk.


By the way…I love Snowville milk! It is from a southern Ohio creamery called Snowville Creamery. Check out their website. If you can get their milk in your local grocery store I highly recommend trying it. It is the only milk I buy.

Okay, mooooving on…sorry about the cow joke.

Don’t over stir the mixture.


With your hands drop pieces of dough on the top of the berry mixture in the slow cooker.


Mix sugar and cinnamon in a small bowl and sprinkle over the top.


Cook on high for 3 hours. The smell of berry cobbler cooking is so amazing. It just smells like home, like summer, like grandma’s house…it smells yummy! And the best way to eat cobbler is with good vanilla ice cream!


Slow Berry Cobbler (adapted from Paula Deen’s recipe)

16 oz strawberries
16 oz black raspberries
2/3 cup sugar
1/2 cup baking mix (see substitution recipe below)

1  1/2 cups baking mix
1/2 cup sugar; divided
4 Tablespoons of butter; melted
1/2 cup milk
2 teaspoons of ground cinnamon

Spray the inside of slow cooker with cooking spray.

In a large mixing bowl combine strawberries, black raspberries, 2/3 cup sugar and 1/2 cup baking mix. Pour the berry mixture in the slow cooker.

In another large mixing bowl combine 1 1/2 cups baking mix, 1/4 cup sugar, melted butter and milk. Stir with a spoon but do not over mix. With your hands drop small amounts of dough on top of berry mixture in slow cooker.

In a small bowl combine 1/4 cup sugar and 2 teaspoons of cinnamon. Sprinkle over dough in slow cooker.

Put the lid on the slow cooker. Cook on high for 3 hours. Dough will puff and berries will be bubbling.

Serve warm with ice cream. Enjoy!

Bisquick Baking Mix Substitution
(makes 2 cups)

2 cups flour
3 teaspoons of baking powder
1/2 teaspoon of salt
1 Tablespoon of melted butter

Mix the dry ingredients. Add melted butter and stir till crumbly.


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