Cherry-Nut Cobbler | Midwest Living

Cherry-Nut Cobbler

Cherry-Nut Cobbler

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  • Makes: 6 servings
  • Prep 10 mins
  • Slow Cook 2 hrs on low-heat setting
  • Slow Cook 1 hr on high-heat setting
  • Cool 20 mins

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This creative slow-cooker recipe takes advantage of several shortcut ingredients, including muffin mix and canned cherry pie filling, for a simple cozy dessert with very little effort.


  • Nonstick cooking spray
  • 1 12- to 14-ounce package frozen mixed berries
  • 1 21-ounce can cherry pie filling
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 6 1/2 - ounce package triple-berry or blueberry muffin mix
  • 1/3 cup water
  • 1/4 cup chopped pecans
  • 2 tablespoons vegetable oil
  • Vanilla ice cream or whipped cream (optional)


  1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker combine frozen mixed berries, pie filling, cinnamon and ginger.
  2. Cover and cook on low-heat setting (do not use high-heat setting) for 2 hours.
  3. In a medium bowl, combine muffin mix, the water, pecans and oil; stir just until combined. Spoon muffin mixture over berry mixture. Turn to high-heat setting. Cover and cook about 1 hour more or until a toothpick inserted into center of muffin mixture comes out clean.
  4. Turn off cooker. If possible, remove crockery liner from cooker and place on wire rack. Cool, uncovered, for 20 minutes.
  5. To serve, spoon warm cobbler into dessert dishes. If you like, serve with vanilla ice cream or whipped cream.

Nutrition Facts

(Cherry-Nut Cobbler)

Servings Per Recipe 6, Fat, total (g) 9, vit. C (mg) 18, chol. (mg) 0, fiber (g) 3, sodium (mg) 161, sugar (g) 10, Potassium (mg) 126, pro. (g) 3, calcium (mg) 25, cal. (kcal) 314, vit. A (IU) 207, iron (mg) 1, carb. (g) 56, Niacin (mg) 0, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 4, Folate (µg) 5, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0

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