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Thursday
Aug182016

Slow Cooker Breakfast Cobbler

Chopped nectarines and plums form the base of my latest cobbler. I don't know why this photo loaded sideways, and I can't seem to fix it.

Bonne rentrée! Happy Back to School!

School day mornings are pretty busy, so I make breakfast the night before. This is one of our favorites. These days, with only four kids at home, I serve half of it one day and put the rest in a covered stoneware dish in the fridge. The next morning, I gently warm up the second half in the oven before serving.

This recipe is filling, but not terribly sweet (making it ideal for breakfast, in my opinion). I'm sure you could add more sugar, if you wanted. But try it this way first.

My slow cooker is a 6-quart Cuisinart with a "keep warm" feature--nice, but not necessary for this recipe.

Slow Cooker Breakfast Cobbler

1/2 cup (1 stick) unsalted butter

4 cups fruit, fresh or frozen*

1/3 cup white sugar

Another 1/2 cup (1 stick) unsalted butter

2 cups all-purpose flour

1/4 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup heavy cream (best), sour cream, or buttermilk

2 eggs

Melt the first stick of butter directly in the slow cooker; mine has a "Sauté" feature that I turn on briefly. Pour the fruit in; there should be enough to cover the bottom of the pot. Sprinkle the white sugar over and stir to combine. 

Melt the second stick of butter in a small saucepan. Meanwhile, combine the flour, brown sugar, baking powder, and salt. Add the cream and eggs to the melted butter and stir well. Pour the butter/cream/egg mixture into the dry ingredients and stir only until combined. (If you overstir, your cobbler will be tough.) The batter will be sticky and very thick.

Spoon batter over the fruit to cover it. Put the lid on the cooker and set it for six hours. Go to sleep and have yummy dreams.

The next morning, serve warm, with some cream on top, if desired. Serves eight.

* I buy frozen fruit in bulk from Bithell Farms. (They are not paying me to say so.) Yesterday, I had some stone fruit that was getting too ripe, so I used what I had. Use any fruit or combination you like; we love sour cherries and blueberries and/or chopped apricots, nectarines plums, peaches, and apples. 

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