1 c. flour
1 1/2 c. sugar, divided
1 t. baking powder
1/4 t. salt
1/4 t. cinnamon
1/4 t. nutmeg
2 eggs, lightly beaten
2 T. milk
2 T. canola oil
2 c. fresh or frozen blackberries
2 c. fresh or frozen blueberries
3/4 c. water
1 t. orange zest
whipped cream or vanilla ice cream, optional
In a large bowl, combine flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, combine eggs, milk, and oil. Add to dry ingredients and stir until just moistened. Spread batter evenly on bottom of 5-qt. slow cooker.
In a large saucepan, mix berries, water, zest, and remaining 3/4 cup sugar; bring to a boil. Remove from heat and immediately pour over batter. Cover and cook on high for 2 - 2 1/2 hours or until toothpick inserted in batter comes out clean.
Turn off slow cooker, remove the cover, and let sit for 30 minutes before serving. Serve with whipped cream or ice cream, if desired.
Notes: I've made this in 4 1/2 and 6-qt. slow cookers, as well as doubled in a 7-qt. one
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