For those of us living in the Midwest, March can be a fairly dismal time of year. In theory, we are heading out of winter and spring is just around the corner (or so the groundhog told us this year). Get too cocky, however, and you’ll find yourself smack in the middle of yet another blizzard.
This is the time of year where I start craving summer fruits like nobody’s business. My taste buds begin rejecting winter citrus, and all I can think about are fresh berries, even though I know it will be June before they are remotely affordable.
It’s times like these that frozen fruit is a good stand-in for fresh, especially in smoothies or – you guessed it – baked goods.
This fruit and berry cobbler is made in the slow cooker and, thanks to frozen fruit, requires less than 10 minutes of active prep time. After that, your slow cooker does all the work.
While the original recipe called for a box of yellow cake mix, pulling together a topping using fresh ingredients takes hardly any more time than it would to open a box of mix – and with the added oats, it is healthier and more flavorful, too.
So while you wait for summer produce to hit the stands, let this fruit and berry cobbler keep your spirits up, even on the grayest of March days.
- 8 ounces frozen mango slices
- 8 ounces frozen mixed berries
- 1/2 cup pomegranate juice
- 1/2 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/4 cup flour
- 1/4-1/2 cup brown sugar
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter, cold, cut into pieces
Spray a 3 ½ quart slow cooker with cooking spray.
Place the frozen fruit in the bottom of the slow cooker.
Mix together the pomegranate juice, cornstarch, and vanilla; pour over the frozen fruit.
In a medium bowl, mix together the oats, flour, brown sugar, baking powder, and salt. Use your fingers to mix the butter into the dry ingredients, until the butter is broken into small pieces. Sprinkle the mixture over the fruit.
Place 3-4 layers of paper towels over the top of the slow cooker and place the lid on top (this will catch any steam created by the slow cooker during cooking and prevent your topping from getting soggy).
Cook on low for 4-5 hours, or until the juices are thick and bubbly. Make sure not to lift the lid on the slow cooker for the first 3 hours of cooking.
Serve warm with your favorite vanilla ice cream.
- I adapted this recipe to fit my 3 ½-quart slow cooker, but it can easily be doubled to fit a 6-quart.
- Feel free to replace mango slices with peach slices.