It is blueberry season and I am here to give you the most simple cobbler/crumble recipe, not only simple but delicious! I made this using a gluten free cake mix so that Robby could have it but you can use the regular cake mix. Either way is fruity, sweet and scrumptious. I used fresh picked blueberries from one of our local farms, but frozen works just fine too! This cooks for 3-4 hours in your slow cooker and I knew when it was ready as the aroma in my house was amazing. Robby and I dug right in. I highly recommend adding a scoop of vanilla ice cream!
INGREDIENTS
4 cups fresh or frozen blueberries
1 cup of sugar
1 Tablespoon cornstarch
2 teaspoons vanilla extract
1 package French vanilla cake mix or a gluten-free cake mix
1/2 cup of melted butter
1/2 cup chopped pecans
Vanilla ice cream-optional
DIRECTIONS
In a greased 5 quart slow cooker, add the blueberries, sugar, and cornstarch. Stir in vanilla.
In a large bowl combine the cake mix and the melted butter. Add the cake mixture to the slow cooker covering the berries evenly. Top with pecans. Cover slow cooker with a double layer of white paper towels, place the lid on top of the paper towels and cook covered for 3-4 hours or until topping is set. Serve with ice cream if desired.
Enjoy!
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