Crockpot Peach and Blueberry Cobbler

In the summer, sometimes turning the oven on is just not ideal. On those days, I tend to rely on my slow cooker. Recently, I've ventured into the world of slow-cooker desserts. This one is delicious. The original recipe comes from the Company's Coming Slow Cook Recipes book although I have adapted it significantly. I don't have a good picture of the finished product topped with ice cream because I made this dish to take with us to a friend's place for dinner and sometimes I'm just too embarrassed to pull out my camera and start snapping photos of my food when there are other people around.

Crockpot Peach and Blueberry Cobbler
1 cup whole wheat flour
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
Pinch of salt
2 eggs, lightly beaten
3 tbsp applesauce
2 1/2 tbsp milk
1 tsp vanilla
2 cups blueberries (I used fresh but frozen would be fine)
2 cups chopped peaches (I used ones that I had frozen in syrup - canned or fresh would be fine too)
1 cup juice from peaches
3/4 sugar** 3/4 cup water** **Only needed if you are using fresh peaches. Otherwise, the syrup from the peaches will do just fine.

1. Mix together flour, sugars, baking powder, cinnamon and salt.

2. Add eggs, applesauce, milk and vanilla. Mix until well combined. Pour into a lightly greased slow cooker (I used a 5 qt).

3. Drain peaches and reserve juice. Add peaches, blueberries and 1 cup of juice from peaches (or 3/4 sugar, 3/4 water). Heat on medium, stirring occasionally until boiling.

4. Pour over batter in crockpot. Cover and cook on high for 1 1/2-2 hours.

Serve warm with ice cream. Serves 4-6 good sized portions.

This recipe is being linked at the Ultimate Recipe Swap and Crockpot Wednesdays