Strawberry Cobbler In Slow Cooker. This was brought by my neighbor and I could not imagine that it only had 3 ingredients. The ideal fruitful conclusion to Sunday dinner.
Ingredients
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2 (21-ounce) cans strawberry pie filling
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1 (15.25-ounce) yellow cake mix (only dry mix)
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1/2 cup (1 stick) butter, unsalted and melted
Strawberry Cobbler In Slow Cooker: Instructions
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Spray the inside of a 4- to 6-quart slow cooker with a very small amount of nonstick cooking spray or spread with a thin layer of butter to help prevent sticking.
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Pour the strawberry pie filling in a uniform layer on top of the slow cooker ensuring that it reaches all corners of the bottom to ensure that each scoop will contain ample amount of fruit.
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Evenly sprinkle the dry yellow cake mix over the filling made of strawberries. Do not disturb, you would have the cake mix resting on top as a blanket to allow the mix to develop a crust as it bakes.
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Drizzle the melted butter evenly over the dry cake mix gradually attempting to cover as much of the cake as possible. It does not matter whether there are a few dry spots; the steam and strawberry juices will take the place of moisture as it cooks.
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Cover the slow cooker with the lid and cook on HIGH 2 to 2 1/2 hours or on LOW 4 hours until the strawberries are bubbling along the sides and through some spots of the top and the crust of the cake appears to be set and golden in spots.
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After cooking, close and leave the slow cooker with the cobbler in it, with the lid on, to rest approximately 10 to 15 minutes. This rest is to get the syrup to thicken a bit, so that it can be easily scooped, at the same time still warm and nice.
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To serve, divide the warm cobbler into bowls or into dessert plates, scrape it to the bottom to be sure you capture in each serving the bright red strawberry filling as well as the golden buttery cake crust. Add a scoop of vanilla ice cream and allow it to drip a little into the cobbler and then go ahead and dig in.
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