The Mitten is a great place for fresh fruit. While July is cherry season in Michigan, from Eau Claire to Traverse City, fall weather has descended upon us for the month of August. I find myself craving comfort foods like cobblers while not over my summer flings! This delic recipe from Midwest Living Magazine is the perfect “tweener”. It’s a transition recipe that brings the beloved summer berries and cherries together in your crock pot (hello – EASY!!) with the enticing smells of fall and the comfort of a cobbler! Ease in to autumn and love every tasteful bite of it!
Lightly spray your crock pot with non stick cooking spray.. add
- 1 12- to 14-ounce package frozen mixed berries
- 1 21-ounce can cherry pie filling
- 1 1/2 teaspoon pumpkin pie spice (I get this for 99 cents and use it as a substitute for so many spices in baking. I used this instead of the 1/2 tsp ground ginger and 3/4 tsp cinnamon the original recipe called for)
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker combine frozen mixed berries, pie filling, spice - Cover and cook on low-heat for 2 hours.
- 1 6 1/2 – ounce package triple-berry or blueberry muffin mix
- 1/3 cup water
- 1/4 cup chopped pecans
- 2 tablespoons vegetable oil
In a medium bowl, combine muffin mix, the water, pecans and oil; stir just until combined. Spoon muffin mixture over berry mixture. Turn to high-heat setting. Cover and cook about 1 hour more or until a toothpick inserted into center of muffin mixture comes out clean.
- Turn off cooker. If possible, remove crockery liner from cooker and place on wire rack. Cool, uncovered, for 20 minutes.
- To serve, spoon warm cobbler into dessert dishes. If you like, serve with vanilla ice cream or whipped cream.
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