Slow Cooker Blueberry Biscuit Cobbler
Description
The refrigerated biscuit dough in this slow cooker blueberry cobbler recipe helps to form a decadently delicious crust.
Ingredients
•
1/2 cup brown sugar
•
1 tablespoon ground cinnamon
•
1 (8 ounce) tube buttermilk biscuit dough
•
1/3 cup butter, melted
•
2 tablespoons all-purpose flour
•
1 tablespoon brown sugar
•
1/4 teaspoon ground cinnamon
•
2 pints fresh blueberries, washed
Directions
1
Lightly grease the inside of a slow cooker.
2
Mix 1/2 cup brown sugar with 1 tablespoon cinnamon in a small bowl. Cut biscuits into quarters. Dip each biscuit section into the melted butter, then roll in the cinnamon-sugar mixture.
3
Place sugared biscuit pieces around the sides of the prepared slow cooker, forming a small wall of dough around the edges. Reserve any leftover butter.
4
Mix 2 tablespoons flour into the leftover butter. Add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon.
5
Place blueberries in the center of the ring of biscuit pieces. Pour the butter and sugar mixture over the top of the blueberries.
6
Cook on Low until blueberries are bubbling and biscuit pieces are golden brown, about 2 hours 45 minutes.