Slow Cooker Blueberry Coconut Cobbler
The recipe Slow Cooker Blueberry Coconut Cobbler can be made in approximately 2 hours and 35 minutes. This dessert has 407 calories, 4g of protein, and 11g of fat per serving. This recipe serves 8 and costs 98 cents per serving. This recipe from Sugar Dish Me has 200 fans. This recipe is typical of Southern cuisine. If you have sweetened shredded coconut, brown sugar, butter, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Slow Cooker Blueberry Coconut Cobbler, Blueberry Coconut Slow Cooker Oatmeal {Vegan}, and Blueberry Lime Coconut Cobbler.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 150 minutes
Ingredients:
4 cups fresh blueberries
2 tablespoons brown sugar
¼ cup cold butter
¼ teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup old fashioned oats (see note)
½ cup sweetened shredded coconut
1 cup white, yellow, or vanilla cake mix, divided
Equipment:
slow cooker
bowl
box grater
Cooking instruction summary:
Toss the blueberries with ¼ cup of the cake mix. Add them to your slow cooker.In a medium bowl, combine the remaining ¾ cup cake mix, the oats, brown sugar, cinnamon, nutmeg, and allspice. Cut the butter into the mixture until coarse crumbs form (I use a box grater to cut in the butter and then mix with my fingers).Cover the blueberries with the crumbly mixture. Sprinkle the coconut over the top.Cover and cook on high for 2½ hours.Serve warm with whipped cream and/or ice cream
Step by step:
1. Toss the blueberries with ¼ cup of the cake mix.
2. Add them to your slow cooker.In a medium bowl, combine the remaining ¾ cup cake mix, the oats, brown sugar, cinnamon, nutmeg, and allspice.
3. Cut the butter into the mixture until coarse crumbs form (I use a box grater to cut in the butter and then mix with my fingers).Cover the blueberries with the crumbly mixture. Sprinkle the coconut over the top.Cover and cook on high for 2½ hours.
4. Serve warm with whipped cream and/or ice cream
Nutrition Information:
covered percent of daily need
