A simple summer dessert, this Slow Cooker Cinnamon Roll Berry Cobbler is guaranteed to be a crowd pleaser. Serve it with ice cream for a special treat!
Did you know I’m a huge, unapologetic fan of fruit desserts?
Well, I hope you’re well aware. Because I keep sharing them, ha!
Actually, I have one for every season:
Strawberry Rhubarb Crisp with Almonds for spring.
Oatmeal Cookie Blueberry Peach Cobbler for summer.
Quick Apple Crisp for fall.
And Skinny Holiday Fruit Crisp for winter.
Now, I just couldn’t possibly leave it at that, so I’m venturing into the realms of slow cooker fruit bakes here.
A wonderfully fresh summer berry filling that doesn’t really need much else but a little flour and a touch of sugar. If you cannot handle the natural tartness of fruit, this definitely isn’t your cup of cobbler.
A cinnamon roll inspired topping that is simply out of this world. Because it’s homemade biscuit dough rolled in cinnamon sugar, does it ever really get any better than this?
Wait though, because it DOES get better. It’s all made in a crockpot, which means you don’t even have to add sweltering heat to your house in order to enjoy this scrumptious, seasonal dessert.
I used a wild jumble of berries here, but feel free to go with anything you love and can get your hands on. I believe a wild jumble of berries is otherwise known as “Bumbleberry”, so there you go. It’s a Bumbleberry Cobbler.
As with every fruit dessert, sneak a berry or twenty before mixing up the filling, so you can decide if you need to add more or less sugar, or if you trust my abilities to handle this dessert’s sweetness for you.
Whatever you do though, make sure you have some ice cream on hand.
And if your freezer fails you, top this Cinnamon Roll Berry Cobbler with some tangy Greek yogurt, which I, truthfully, find even more intriguing than ice cream.
Planning a dinner party and need some inspiration?
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