This is a fun recipe any time of year, but it’s especially
nice in the summer, when the berries are everywhere and firing up the oven is a
terrible idea. Someday I’d like to try it with only raspberries and a package
of devil’s food cake mix.
Slow Cooker Jumble-Berry Cobbler
1 cup raspberries
1 cup blueberries
1 cup strawberries
1 cup blackberries
1 tablespoon cornstarch
1 package yellow or white cake mix
8 tablespoons cold unsalted butter
Rinse and drain berries, then dump them into the bottom of
the slow cooker. Sprinkle cornstarch on top and gently fold. Pour dry cake mix
evenly on top of berries. Cut butter into small pieces and scatter them on top
of the cake mix. Cover and cook on high for two to three hours. Serve warm with
cream, whipped cream or vanilla ice cream.
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