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1 16 oz can cherry, apple OR peach pie filling -- light
1 pkg cake mix for 1 layer cake -- or sweet muffin mix
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts -- optional
Put pie filling in lightly buttered 3 1/2-quart slow cooker and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased soufflé dish in a larger slow cooker. 6 servings.
I substituted a can of Fieldberry pie filling. I doubled the evaporated milk. I omitted the nuts mainly because I couldn't find them and I was pressed for time.
There wasn't all that much to the recipe so I made it in my 1 1/2 quart oval slow cooker. The cake rose to the lid and sort of wasn't done on the top when I was ready to serve it, so a 2 or 2 1/2 quart slow cooker would probably have been better.
This cobbler was nice. The fieldberry filling was a bit on the tart side, but didn't detract from the result.
I'll make this again, but maybe not with the fieldberry filling.
Some general comments about this recipe:
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