Recipe Rants: Blueberry Cobbler

I was given the coolest gift from my wife, Michele, for Christmas. It was a Crock Pot Cookbook. I was so excited to see some of the recipes. Naturally, I went to the store and bought a bunch of stuff to try it out. Today’s recipe is in the Crock Pot right now and I am looking forward to enjoying it tonight!

Blueberry Cobbler

Ingredients

1 1/2 cups biscuit mix

1 cup packed brown sugar

1/2 cup granulated sugar

4 large eggs

2 teaspoon vanilla

1 teaspoon almond extract

1 can (5 oz) evaporated milk

4 teaspoons melted butter

6 cups fresh or frozen blueberries

Vanilla ice cream

Preparation

1. Spray inside of the Crock Pot slow cooker with non-stick cooking spray. In a large bowl, combine biscuit mix and sugars. Add eggs, vanilla and almond extract. Stir to combine. Add evaporated milk and bitter. Stir until full combined.
2. Pour about one-fourth batter into prepared Crock Pot slow cooker. Place blueberries on top. Pour remaining batter ver blueberries. Cover and cook on LOW 5 to 6 hours. Serve warm with ice cream.

ENJOY!

If you have a favorite recipe that you would like to share please contact me at live@dogdoctorradio.com

Robert Forto | Team Ineka | Alaska Dog Works | Mushing Radio | Dog Works Radio | Denver Dog Works

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Dr. Robert Forto is a musher training for his first Iditarod under the Team Ineka banner and the host of the popular radio shows, Mush! You Huskies and Dog Works Radio Shows