Blueberry-raspberry cobbler in a slow cooker

Ingredients:

Berry filling

• 300 g frozen blueberries
• 300 g frozen raspberries
• 300 g frozen strawberries
• 1/3 or 2/3 cup sugar, adjust sweetness to your taste
• 1/2 cup biscuit mix
• For serving: whipped cream or ice cream

Topping

• 2 and 1/4 cups biscuit mix
• 1/4 cup sugar (optional plus 1/4 cup)
• 4 tbsp (60 g) butter, melted
• 1/2 cup milk
• 2 tsp ground cinnamon

Preparation:

1. Spray the bottom of the slow cooker with cooking spray.
   
   In a large bowl, combine all the frozen berries, sugar, and 1/2 cup of baking mix. Pour the contents of the bowl into the slow cooker.
2. In another bowl, combine 2 1/4 cups baking mix, 1/4 cup sugar, melted butter, and milk with a wooden spoon. Using your hands, crumble the dough into the berries in the slow cooker.
3. In a small bowl, combine 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar over the dough and close the slow cooker. Set the power to high and let it cook for 3-4 hours, until the top puffs up and the berries begin to bubble.
   
   Serve with whipped cream or ice cream.
   
   Recipe peach pie in a slow cooker.