It's saved my sanity. It's not just about stews and soups, people. I've made lemon pepper ribs, Moroccan chicken, Thai curries, and yes, even the mixed berry cobbler to the right.
So how does it pan out? I get the ingredients ready the night before and while my son is sleeping in the morning, I toss it all into the slow cooker. Bam, a meal. Most of the recipes I follow are from Stephanie O'Dea, whose blog you must, must, must read.
But this recipe is from Better Homes and Garden's book "The Ultimate Slow Cooker."
- 12-14 ounce package of frozen berries
- 21-ounce can of blueberry pie filling
- 1/4 cup of sugar
- Box of muffin mix
- 2 tablespoons of cooking oil
- whipped cream or ice cream (optional)
- Coat the inside of your stoneware with cooking spray. Combine 12-14 ounce package of frozen berries, a 21-ounce can of blueberry pie filling, and a 1/4 cup of sugar. Cover and cook on low heat setting for about three hours.
- Now turn it to high-heat setting. In a bowl, mix a box of muffin mix, 1/3 cup of water, 2 tablespoons of cooking oil. Spoon this mixture on top of the berry mixture. Cover and cook for about one hour or until it is done.
- Turn off the cooker and leave it uncovered for about 30 minutes.
- Spoon the cobbler into bowls and if you wish, add some whipped cream or vanilla ice cream.
Would I make this again?
Probably. The aroma of the cobbler permeated through my whole house so by the time it was ready, I was dying to eat it. Not good for a dieter. But it was hearty, and warm, and an all-round satisfying dessert. Best thing about this recipe is the few, and accessible, ingredients. Worst thing? Well, it kind of tasted like it came out of a can. And I could taste the muffin mix. Nothing about it was fresh. The puritan pastry chef inside me is shaking her head. But sometimes, you just want something easy.
Three stars out of five. I know the whipped cream or ice cream is optional, but I think you might need it to offset the other heavy flavours.