Ingredients
Filling:
- 2 tbsp unsalted butter, at room temperature
- 3 cups fresh or frozen blueberries
- 3 cups sliced plums
- 1⁄2 cup brown sugar
- 1⁄4 cup cornstarch
- 2 tsp orange zest
- 2 tbsp orange juice
- 1⁄2 tsp ground cinnamon
- 1⁄4 tsp ground nutmeg
Topping:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1⁄4 tsp ground cinnamon
- Pinch of salt
- 2 tbsp cold unsalted butter, cut into cubes
- 1 egg
- 1⁄4 cup milk
- 1 tsp vanilla extract
Topping:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1⁄4 tsp ground cinnamon
- Pinch of salt
- 2 tbsp cold unsalted butter, cut into cubes
- 1 egg
- 1⁄4 cup milk
- 1 tsp vanilla extract
Instructions
Filling:
Grease bowl of 4- to 6-quart slow cooker with butter; set aside. Toss together blueberries, plums, brown sugar, cornstarch, orange zest, orange juice, cinnamon and nutmeg. Scrape into slow cooker.
Topping:
In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt; cut in butter using pastry blender or fingertips. In a separate bowl, whisk together egg, milk and vanilla until blended; stir into flour mixture just until dough starts to come together.
Topping:
In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt; cut in butter using pastry blender or fingertips. In a separate bowl, whisk together egg, milk and vanilla until blended; stir into flour mixture just until dough starts to come together.
Recipe Tip
Serve with vanilla ice cream.
If using frozen blueberries, rinse before using.
About This Recipe
Get ready, slow cooker aficionados – we’ve got another winner for you with this Slow Cooker Blueberry Plum Cobbler. The plum adds a subtle warmth to the sweet-tart blueberries, creating a rich, delicious sauce balanced by the fluffy, cinnamon-y biscuit topping. We’re not saying you should enjoy it with ice cream … but you should probably enjoy it with ice cream.