Slow Cooker Blueberry Peach Cobbler

• Produce

  • 9 oz Blueberries, frozen or fresh

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 tbsp Brown sugar, packed light
  • 3 tbsp Brown sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 tsp Vanilla
  • 1 cup Whole wheat flour, whole wheat or white

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/4 cup Milk

• Other

  • 14 ounces (about 4 cups frozen or fresh peaches (peeled and sliced if fresh

Found on kristineskitchenblog.com

Description

Ingredients

• 14 ounces (about 4 cups) frozen or fresh peaches (peeled and sliced if fresh)
• 9 ounces (2 cups) frozen or fresh blueberries
• 2 tablespoons packed light brown sugar
• ¼ cup honey
• 1 teaspoon vanilla extract
• 1 cup whole wheat (or white whole wheat) flour
• 3 tablespoons brown sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup (4 tablespoons) cold unsalted butter, cut into small cubes
• ¼ cup milk
• 1 teaspoon vanilla extract

Directions

• Combine peaches, blueberries, brown sugar, honey, and vanilla in a large bowl. Stir and then set aside. Its ok if the honey and sugar arent evenly distributed yet, as you will stir them again after you make the cobbler dough.
• In a medium bowl, whisk together the whole wheat flour, brown sugar, baking powder, cinnamon, and salt. Using a pastry blender or your fingertips, cut in the butter until it is the size of small peas. Combine the milk and vanilla and then stir into the flour mixture until the dough comes together.
• Lightly spray the bottom of the slow cooker with cooking spray. Crumble the dough evenly over the bottom of the slow cooker. Stir the fruit to make sure its evenly coated with the honey and brown sugar, and then place on top of the dough.
• Cover and cook on high for 2 ½ hours until filling is hot and bubbly. Serve warm, with ice cream if desired. Enjoy!