I adapted my mom's yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don't have to turn on the oven. —Karen Jarocki, Yuma, Arizona
Category: Desserts
Cuisine: not set
1-1/4 cups all-purpose flour divided
2 tablespoons plus 1 cup sugar divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
1/4 cup fat-free milk
2 tablespoons canola oil
1/8 teaspoon salt
2 cups fresh or frozen raspberries thawed
2 cups fresh or frozen blueberries thawed
Low-fat vanilla frozen yogurt optional
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