James Is Home // Crockpot Blueberry Cobbler // DITL of a Stay At Home Mom
Channel: Mommy Meghan
Date: 19/06/2021

James Is Home // Crockpot Blueberry Cobbler // DITL of a Stay At Home Mom 

We are so excited that James is finally home!  He has been at my in-laws all week long and we have missed him so much!  I also make a blueberry cobbler in the crock pot and it is so easy!  Watch and see how I do it!

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Blueberry Cobbler
Active Time 20 minutes
Total Time 2 hours 45 minutes
Make 6 servings

Ingredients:

For the filling:
Nonstick cooking spray
3 pints fresh blueberries
3 Tbs. sugar
2 Tbs. cornstarch
1/2 tsp. ground cinnamon

For the biscuit topping:
1 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
1/4 cup sugar
1 tsp. lemon zest
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
5 Tbs. cold unsalted butter, cut into 1/2-in. pieces
1/2 cup low-far buttermilk
1/4 cup heavy cream
1 Tbs. turbinado or coarse sugar

Make It:
1.  Coat a 5- to 6-qt. slow cooker with cooking spray.  Add blueberries, sugar, cornstarch, and cinnamon, and combine.  Cover and cook for 30 minutes on high.
2.  When the timer goes off, start the biscuit topping.  In a food processor, combine the flour, cornmeal, sugar, lemon zest, baking powder, baking soda, and salt.  Add the butter and pulse it into pea-size pieces.  Pulse in the buttermilk and cream.
3.  Using floured hands, from the dough in six 3-in.-wide biscuits.  
4.  Stir the blueberries.  Arrange the biscuits on top, and sprinkle with the turbinado sugar.  Lay a double layer of paper towels over the rim of the sloe cooker, the cover.  Cook 2 hours more.
5.  Uncover and remove the paper towels.  The biscuits should feel firm.  If not, cook 30 to 60 minutes more.
6.  Turn off the slow cooker.  Let stand at least 20 minutes before serving.

Nutrition Per Serving: 422 calories; 6g protein; 14g fat (9g sat fat); 70g carbs; 5g fiber; 33g sugar; 2mg iron; 96mg calcium; 374mg sodium

From the Parents Magazine, June 2017