If you are making this for a large group, feel free to go ahead and double the recipe and use a larger crock pot. Just make sure that you allow for a longer cooking time so that the cake on the bottom can cook all the way through. Keep a close eye on your dessert too so that it doesn’t get too dark! You can be sure that when you bring this dish out, you are going to very quickly become the most important person at the party! Check out what they are saying about this recipe over at The Recipe Rebel:
“I just want a huge bowl of this right now!”
I could eat a huge bowl of this at anytime! My kids love it too.
Ingredients
1 cup Gold Medal flour
2 tablespoons Domino sugar
1 teaspoon baking powder
¼ teaspoon McCormick’s ground cinnamon
1 egg
¼ cup milk
2 tablespoons canola oil
¼ cup flour
1 cup sugar
4 cups mixed berries of choice, fresh or frozen
Instructions
For the batter, In a large bowl, combine the 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. Stir in egg, milk and canola oil until combined — batter will be thick.
Lightly grease a 4-5 quart slow cooker and spread batter in the bottom.
In another large bowl, combine ¼ cup flour and 1 cup sugar. Stir in berries and spread over top the batter in the slow cooker.
Cover and cook on high for 2-3 hours (closer to 2 hours for fresh or thawed berries, closer to 3 hours for frozen berries). Serve warm with a dollop of ice cream!
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Quick Tip: Top with cool whip or your favorite ice cream.
Thanks again to The Recipe Rebel for this simple and mouthwatering recipe.
