Life without an oven sucks.
Our oven has been broken for going more than 2 months now. We’ve been battling our home warranty company for that time to try and either get it fixed or get a new one. We FINALLY had a warranty-approved repair man come out and look at it and he said he was going to order the part to fix it. Bad news about that though—the part won’t get in UNTIL JANUARY!
No. No way. I can’t go through the holidays without an oven. That is absolutely impossible. In fact, in order to keep up with Christmas recipes for this blog, I should start holiday baking NOW.
Not to mention the fact that I haven’t baked a casserole in 2 months. My life blood is casseroles. I love slapping stuff together in a baking dish and not having to worry about making dinner.
Buying a new home sure does have its downsides sometimes…and this is one of them. I’m about to lose my mind without an oven.
I’ve been cracking open a slow cooker cookbook to try and work around the whole ovenless home thing. I found a few desserts recipes and decided to give them a try.
This cobbler came out pretty good. The only bad part: it wasn’t exactly crispy-crumbly. The cobbler portion was more doughy than anything. It could have been the baking mix I used (Jiffy instead of Bisquick) or it could be the recipe, or it could be the fact that it called for evaporated milk and I had none. In the end, though, it was a delicious little dessert when served with a dollop of whipped cream.
I guess it should be called “slow cooker blueberry bread pudding”, because that’s more the texture that it came out. I’d still make it again, though, and I’d still devour it again.
Slow Cooker Blueberry Cobbler
A simple blueberry dessert made entirely in a slow cooker.
- 3/4 cup biscuit mix
- 1/2 cup packed brown sugar
- 1/3 cup regular sugar
- 2 large eggs
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 2 TBS. milk
- 2 tsp. melted butter
- 3 cups fresh or frozen blueberries
- Spray the inside of a slow cooker with cooking spray. In a large bowl, combine biscuit mix and sugars. Add eggs, vanilla, almond extract and stir to combine. Add milk and melted butter.
- Pour about 1/4 of the batter into the bottom of the slow cooker. Top with blueberries and then pour the rest of the batter on top. Cover and cook on low for 5-6 hours. Top with whipped cream or ice cream.