Bumbleberry Cobbler

 

1 C. all-purpose flour

1/2 C. sugar

1-1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. salt

2 large eggs, fork-beaten

2 T. cooking oil

2 T. milk

1 tsp. vanilla

1 C. fresh or frozen raspberries

1 C. fresh or frozen blueberries

1 C. sliced fresh or whole frozen, sliced strawberries

3/4 C. sugar

1/2 C. water

 

Stir first 5 ingredients together in bowl. Add eggs, cooking oil, milk and vanilla. Mix well. Turn into ungreased 3-1/2 quart slow cooker. Measure remaining 5 ingredients into saucepan. Heat, stirring occasionally, until boiling. Pour over batter in slow cooker. Place 5 paper towels between top of slow cooker and lid. Cook on High for 1-3/4 to 2 hours.