This Slow Cooker Cherry Cobbler is easy to make. I usually don’t use mixes or anything pre-made in any way. This is a recipe someone shared with me that I’m passing along. But, since I would make this quite differently I shared the original recipe with you, then my way of doing things. You can choose which every recipe you want to use. My recipe is gluten free.
Original recipe: Slow Cooker Cherry Cobbler Makes 10-12 servings
1 box yellow cake mix
2 (21-ounce) cans cherry pie filling
½ cup (1 stick) butter, melted
½ cup toasted sliced almonds
½ cup all-purpose flour
1 tablespoon water
Spray the inside of a 5-quart (or larger) slow cooker crock with non-stick spray. Add the 2 cans of cherry pie filling. Distribute the cake mix over the cherries. Add the toasted almonds. Drizzle melted butter over the cake mix. With a knife, cut through the layers as if you were making a marble cake. (Do not mix the ingredients, simply marble them.) Sprinkle water over the top. Lay 2-3 paper towels on top of the slow cooker crock and secure them with the lid. This will prevent the condensation from ending up in the cobbler. Cook on HI 3-5 hours, LOW 5-8 hours or until cake parts are set and not sticky.
My recipe: Gluten Free Slow Cooker Cherry Cobbler Makes 10-12 servings
1/2 cup coconut flour
1/2 cup almond meal
1 tsp baking soda
3 tbsp coconut oil
2 tbsp natural honey
1/4 cup organic maple syrup
1/4 cup unsweetened applesauce
2 cups fresh or frozen pitted cherries
1/2 cup natural cherry juice (or apple)
1/4 cup chia seeds (made into flour/powder)
½ cup (1 stick) unsalted natural butter, melted
½ cup toasted sliced almonds (lightly toasted)
For cherry filling: In a medium size bowl combine juice and chia seed flour and mix throughly. Stir in cherries until they all are coted with the juice mixture. Cover and set aside for at least an hour.
For cake batter: In a separate bowl, combine coconut flour, almond meal and baking soda and set aside. Combine eggs, coconut oil, honey, syrup, and applesauce and mix with an electric mixer until well combined. Add dry ingredients to the bowl and mix together.
Coat the inside of your slow cooker with coconut oil. Add the cherry filling, then add the cake mixture over the cherry filling, then the almond slices on top of the cake mixture. Drizzle the melted butter over the whole thing. Then cut through it with a knife to marble it. Do not mix it together. Just marble it. Sprinkle a little water over the cobbler and cover the cooker with a couple layers of paper towels and secure them with the lid. They will keep any condensation from steam from dripping back down onto the cobbler. Set to cook on high for about 4 hours, on low for about 6 hours, or until a toothpick comes out clean from the cake parts and they aren’t sticky.
Please take advantage of our “Post Your Recipes!” form, to share your own recipes.
You’ll find all the bowls, utensils, bake ware or cookware you need to make this recipe and more for your Kitchen, Dining Room & Bar In Pandora’s Kitchen, our sister site.