Berry Cobbler

Name: Slow Cooker Berry Cobbler with Cake Mix
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 48 oz frozen triple berry mix; 1/2 lemon, juiced; 2 tbsp cornstarch; 1 tsp vanilla extract; 1 box (15.25 oz) white cake mix; 1 stick butter, cut into pats; Vanilla ice cream, for serving

This slow cooker berry cobbler combines frozen triple berry mix with white cake mix and butter for a hands-off dessert that bakes into a warm, bubbly treat. It's an effortless dump-and-go recipe that requires minimal prep and pairs perfectly with vanilla ice cream.

⚡Slow Cooker

🌍American 🏷️Berry cobbler 🏷️Cobbler 🏷️Dump cake 🏷️Slow cooker dessert Easy dessert

🏷️

🏷️Triple berry

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melissajorealrecipesonTikTok

Total

2h 35m

Servings

8

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

-0:00

melissajorealrecipesonTikTok

Ingredients

48 oz frozen triple berry mix
1/2 lemon, juiced
2 tbsp cornstarch
1 tsp vanilla extract
1 box (15.25 oz) white cake mix
1 stick butter, cut into pats
Vanilla ice cream, for servingoptional

7 Ingredients

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Instructions

1
Add the frozen berries to the basin of a slow cooker.
2
Squeeze the juice of half a lemon over the berries, then add the cornstarch and vanilla extract.
3
Stir the berry mixture thoroughly until the cornstarch is fully incorporated and no white powder is visible.
4
Pour the dry white cake mix evenly over the top of the berry mixture.
5
Arrange the pats of butter evenly over the cake mix.
6
Cover the slow cooker and cook on high for 2-3 hours, or until the topping is cooked through and the filling is bubbly.
7
Serve warm, topped with a scoop of vanilla ice cream if desired.

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Tips & Notes

Pro tips

Juice the lemon directly over the berries and mix in the cornstarch before adding the cake mix topper to prevent a soggy bottom and ensure proper thickening.
Cut the butter into small pats and distribute evenly over the dry cake mix so it absorbs moisture and browns evenly during cooking.
Check doneness by looking for a golden-brown cake topping and berry filling that bubbles at the edges; the center may still jiggle slightly but will set as it cools.
Line your slow cooker with parchment paper or a slow cooker liner for easier cleanup, especially important since the berry mixture can stick.

Substitutions

Frozen triple berry mix → fresh mixed berries (increase cornstarch to 3 tbsp and reduce slow cooker time by 1–2 hours)
White cake mix → yellow cake mix or vanilla cake mix (flavor stays similar, color slightly deeper)
Vanilla extract → almond extract or no extract (omitting changes flavor profile but recipe still works)

Storage & make-ahead

Cool completely, cover, and refrigerate for up to 3 days. Reheat in a 325°F oven for 15–20 minutes or in the microwave. Can assemble (berries + cake mix + butter) up to 12 hours ahead and refrigerate; add 30 minutes to cooking time.

Equipment

slow cooker (4–6 quart) · parchment paper (optional but recommended)

Common Questions

Can you make this cobbler in a regular oven?

Yes. Spread the berry mixture in a greased 9×13 baking dish, sprinkle the dry cake mix and butter over top, and bake at 350°F for 45–50 minutes until golden and bubbling.