Blueberry Cobbler (Slow Cooker)
Nutrition info per serving: 331 calories, 11 grams fat (6 grams saturated fat), 20mg cholesterol, 343mg sodium, 58g carbohydrates (39 grams sugars, 2 grams fiber), 2 grams protein
- 4 cups fresh or frozen blueberries
- 1 cup sugar
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 1 package French vanilla cake mix (plain vanilla or yellow cake mix okay)
- 1/2 cup butter, melted
- 1/3 cup chopped pecan pies
- Vanilla ice cream (optional)
In a greased 5 quart slow cooker, combine blueberries, sugar, and cornstarch. Stir in vanilla.
In a large bowl, combine cake mix and melted butter. Crumble over blueberries and top with pecans.
Cover slow cooker lid with a double layer of paper towels. This helps to catch condensation before it drips onto the cobbler topping. Place lid securely over paper towels.
Cook on low 3-4 hours or until topping is set. If desired, serve with vanilla ice cream.
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