Last week a company called Peak Season Foods asked if they could send me some dried fruits and veggies to try out. Since I’m always happy to have healthy treats in the house and because I’m enjoying learning to cook with dried foods, I said yes. When the box came it had dried berries in it and I knew right away I needed to go ahead and try making the crockpot berry cobbler I’d been planning to make for so long.
You know, cooking every day dishes from dried foods really isn’t that complicated. In fact, it’s so easy and the dried food takes up so much less space than canned or frozen that I’m not sure why more people don’t dry their produce for storage! For this recipe I used two tiny little 2-oz bags of dried berries. They wouldn’t have even filled a sandwich bag or a pint jar. And yet, when mixed with 2 cups of water, they were enough to make a large cobbler that would serve 8-10 people. (Yes, I have a big Hamilton Beach slow cooker!)
This recipe could be made in the oven of course! I’ve actually used the same topping over some apples and baked it for an amazing apple crisp!
Erica’s Crockpot Berry Cobbler
Make this from fresh, frozen, canned or dried berries!
- 4 oz dried berries
- 2 c water
- juice of 1 lemon or small orange
- 1 T fruit pectin or corn starch
- 1/2 c coconut sugar
- 1/3 c butter
- 1/3 c coconut oil
- 1/3 c ground flax seeds
- 1/2 c whole wheat flour
- 1/2 c rolled oats
- 1/2 c coconut sugar
- 1 t cinnamon
- Combine the berries and other filling ingredients in the crockpot’s insert. Turn the crockpot on high.
- Mix the dry ingredients of the filler together then cut in the oil and butter. Mixture should be crumbly.
- Crumble over the berry mixture, cover and let cook about 1 hour and 30 minutes. The dough part should be soft, but firm. Not soggy or wet looking. Remove the cover and let cook another 10-15 minutes, turn off the crockpot then leave uncovered for a while to cool. During this cooling time the top will go from soft to crunchy on the edges and chewy in the middle.
- If you use canned berries you won’t need the water. If you use fresh or frozen berries I would recommend about 1/2 c of water just to keep the berries from burning before they start releasing liquid of their own.
In a couple of days I’ll post a full review of the Peak Season Foods, but for this recipe I used 2 ounces of their dried blueberries and 2 ounces of their dried aronia berries. They rehydrated beautifully as the cobbler cooked and there was nothing chewy or crunchy in our dessert. I was really pleased.
Thanks to Peak Season Foods for supplying the berries used in this recipe!