Sure this is a recipe for Strawberry Rhubarb Cobbler but we all know most summer fruit works wonderfully in a cobbler, the unfortunate part of summertime fruit cobbler is heating up the house because you’re baking. Did you know you can make a cobbler in your crock pot or slow cooker? You can, it’s quick, easy and uses up that summer fruit you might just be regretting stocking up as it threatens to overwhelm you kitchen. Give this recipe a whirl and then think about adapting your own cobbler to bake right in the crock pot my guess is you’ll find most recipes easily adaptable.
Now the thing about summer fruit is this, it will vary on ripeness and sweetness, so now that you’re warned here’s how to account for that, start with a simple taste test, try a bite. If your fruit is sweeter than normal add a little less sugar than called for, if your fruit is less sweet or not quite ripe (congratulations you must live in ALASKA) add a little more. I like to sprinkle the sugar on the cut up fruit, let it rest about 10 minutes and try a bite of the fruit. If its sweet enough I proceed if not I add more sugar and taste it again. Letting the fruit juice a bit will give you a truer assessment of how sweet it is. Just a sprinkle of sugar and taking a taste isn’t the same, to me anyway.
I’ve tried this recipe in an old crock pot and a newer crock pot just to see the cooking differences. The older crock pot was a deep round one and it cooked hotter and therefore the cobbler was done in less time and the topping was fluffier and well cooked. In the newer crock pot the cooking time was longer and the topping was cooked through but a little less fluffy. In both pots I used the paper towel method in the recipe below and they collected a lot of moisture, so they really are necessary to a successful crispy topping.