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Slow Cooker Raspberry-Blackberry Crisp

So this started out as a blackberry crisp…then as I started pulling it all together to cook for dessert, it morphed into a blackberry-raspberry cobbler. Crisps usually have oats in them, this one doesn’t…it’s made with yellow cake mix.

This poor dessert recipe is having a bit of an identity crisis – it’s part crisp-part cobbler, but really it’s a cobbler.

But let me tell you what really matters.

The fact that it’s ridiculously delicious.

This is what it looks like when it’s finished…see how it kinda looks like a crisp, but there aren’t any oats. So it’s really a cobbler. We’re back to the identity crisis thing.

Blackberries plus raspberries plus cake mix topping = the perfect summer dessert!

(Oh and not pictured…but this is best served warm with scoop of vanilla bean ice cream melting all over it!)

Slow Cooker Raspberry-Blackberry Crisp

Perfectly gooey and crispy!
Prep Time10 minutes
Cook Time3 hours
Servings - 4 servings

Ingredients 

  • 2 pints raspberries
  • 2 pints blackberries
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1 tsp cornstarch
  • 1 box yellow cake mix
  • 1 tsp vanilla
  • 1/2 cup butter, melted
  • Vanilla ice cream or whipped cream topping

Instructions

  • Spray slow cooker generously with non-stick cooking spray.
  • Toss together the raspberries and blackberries in the base of the slow cooker and toss with the sugar, cinnamon and cornstarch.
  • In a small mixing bowl, combine the yellow cake mix, vanilla and melted butter. Toss well until crumbly mixture forms.
  • Spread the topping evenly over the berries in the base of the slow cooker.
  • Set on low and cook for 3 hours.
  • Serve Raspberry-Blackberry Cobbler with vanilla ice cream or whipped cream.

Pin all of our 31 Days of Summer Slow Cooker Recipes here!

Erin’s Personal Recommendations for Slow Cooker Supplies:

See all of our 31 Days of Summer Slow Cooker Recipes here!

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