I used locally grown NC blueberries in my cobbler. They were so fresh and juicy! We used to go blueberry picking several times every summer as a kid. It was always so fun! Plus, I think those locally grown berries just always taste so much better. I definitely want to experiment with different types of berries in cobblers as more become in season. Stay tuned!
Crockpot Blueberry Cobbler
- 4 cups fresh blueberries
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- ½ small lemon, juiced
- 1 tablespoon cold butter, cut into pieces
- ½ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 ½ tablespoons sugar (plus more for sprinkling)
- ½ tablespoon baking powder
- ¼ tsp salt
- ¾ stick (6 tablespoons) cold butter, cut into pieces
- ⅓ cup milk
- 1 egg
- Splash of vanilla
- In a medium bowl, combine blueberries, sugar, lemon juice, and flour. Stir to evenly coat. Pour into greased crockpot. Dot with 1 T of cold butter pieces.
- In a large bowl, combine both flours, sugar, baking powder, and salt. Using a pastry blender or two knives, cut the cold butter into the flour mixture until pea sized chunks are formed.
- In a separate bowl, combine milk, egg, and vanilla. Whisk together. Slowly pour over flour mixture. Mix with a wooden spoon to combine. Batter should still be lumpy.
- Tear off pieces of the dough and cover the blueberries in the crockpot. Sprinkle the top lightly with extra sugar. Place lid on crockpot and cook on high for about 2 – 2 ½ hours, until the dough is set.
- Let cool for about 30 minutes before serving. Serve with vanilla ice cream.