Pear & Strawberry Cobbler
CrockPot Gourmet for the Frantic Chef: recipe by Veronica Bartles
I used my 7-quart crock pot for this recipe.
Drain the pear halves into a large mixing bowl to reserve the liquid. (I usually get about 4 c. liquid from a can this size.)
Pour pears into the bottom of your crock pot.
Add frozen, sliced strawberries (do not thaw first, or you'll wind up with a mushy mess).
Pour cake mix into reserved pear liquid and mix together. With about 4 c. of liquid, you'll wind up with a pudding-like consistency for your cobbler, with a thin "crust" of cake on top. If you prefer to have a thicker cake layer and more distinct separation between the fruit filling and the cake top, cut the liquid in half (2c.) BEFORE adding the cake mix!
Pour the cake mixture over the top of the fruit, and cook on low for 6-8 hours or overnight.
Serve warm with whipped cream, or my personal favorite, a dollop of plain, nonfat Greek yogurt.
Recipe by Veronica Bartles
Back to blog post
Back to recipe index