Triple-Berry Cobbler
1
cup all-purpose flour
3/4
cup sugar
1
teaspoon baking powder
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
2
eggs, lightly beaten
3
tablespoons vegetable oil
2
tablespoons milk
2
cups fresh or frozen blueberries
2
cups fresh or frozen raspberries
2
cups fresh or frozen blackberries
1
cup sugar
1
cup water
3
tablespoons quick-cooking tapioca
Vanilla ice cream, whipped cream, half-and-half, or light cream (optional)
directions
1. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
2. In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.
3. Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.
4. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.
