Slow Cooker Blueberry Biscuit Cobbler

The refrigerated biscuit dough in this slow cooker blueberry cobbler recipe helps to form a decadently delicious crust.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 45 mins
• Total Time: 3 hr 5 mins
• Calories: 358 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon brown sugar
• 1 (8 ounce) tube buttermilk biscuit dough
• 2 pints fresh blueberries, washed
• 0.25 teaspoon ground cinnamon
• 0.5 cup brown sugar
• 0.33333334326744 cup butter, melted

Recipe Instructions

Step 1

Lightly grease the inside of a slow cooker.

Step 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.

Step 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.

Step 4

Mix 2 tablespoons flour into the leftover butter. Add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon.

Step 5

Place blueberries in the center of the ring of biscuit pieces. Pour the butter and sugar mixture over the top of the blueberries.

Step 6

Cook on Low until blueberries are bubbling and biscuit pieces are golden brown, about 2 hours 45 minutes.