Crock Pot Strawberry Rhubarb Cobbler
Sure this is a recipe for Crock Pot 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.
About That Sugar
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.
Crock Pot Strawberry Rhubarb Cobbler. Make cobblers in your crock pot or slow cooker to keep your house cooler during the summer months!
- 3 cups rhubarb, chopped
- 3 1/2 cups strawberries, chopped
- 1/2-3/4 cup Sugar, the amount depends on the sweetness of the strawberries
- 2 TBSP quick cooking tapioca
- 1 cup flour
- 3 TBSP Sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter
- 1/4 cup milk
- 1 egg, beaten
- spray the cooking crock with a non stick spray or lightly butter it
- add the chopped berries and rhubarb-make sure you've figured out how sweet your berries are
- sprinkle with the sugar and let them juice for 10 minutes, taste the berries are they sweet enough? they'll probably be too sweet but in this case they'll be carrying the rhubarb so too sweet is ok
- if it's not sweet enough add more sugar and taste again
- once the amount of sugar is figured out add the tapioca and stir to combine
- turn cooker on to high and let it start warming up while you make the topping
- mix the dry ingredients together in a mixing bowl or food processor
- chop the butter into them until the mixture resembles dried crumbs, a couple of pulses with a food processor or a few minutes work with two knives or your hands
- add the milk and the beaten egg and mix until just combined
- drop by spoonfuls on the filling
- cover the top of the crock with 3-4 layers of paper towels and then cover with the lid
- cook on high for about 90 minutes but if you have an older cooker begin checking for doneness about 60-70 minutes in to the cook time
- you're looking for a topping that's cooked all the way through so use a tooth pick to check it, if it's just got a few crumbs on it your topping is done
- once the topping is cooked through remove the lid and paper towels, reduce cooking temperature to low and continue cooking for 30 minutes on low
- it can be held on warm for another hour or so but I don't recommend covering it again you're topping will get soggy