The fruit that went into it was mostly fresh peaches (frozen from our yield this past year. How excited we are to see the fruit trees in our garden start to bud with the promise of a wonderful crop this summer!) I added to the peaches some frozen mixed fruit from a bag I had in the deepfreeze. (My recipe said you can use whatever fresh or frozen fruit you want as long as it measures 2 cups.)
With the slow-cooker sprayed with nonstick spray, first went in the fruit layer, with vanilla and brown sugar on top. A box of yellow cake mix, melted butter, and white chocolate chips were stirred together and crumbled on top of the fruit layer. The mixture cooked on high for three hours—totally a fix-it, forget-it operation that yielded a moist, delicious delight.
So glad to have the reminder of a promising peach season contained in this gem of a dish.
White Chocolate/Mixed Berry Cobbler
1 package yellow (or white) cake mix
1 stick butter, melted
1/2 cup white chocolate chips
2 cups fresh or frozen mixed berries
3 tablespoons water
2 teaspoons vanilla
1/4 to 1/2 cup brown sugar
non-stick cooking spray
whipped topping, optional (I used sugar-free)
Spray the inside of the slow cooker with non-stick cooking spray. Into the bottom of the slow cooker pour the mixed berries (or whatever fruit you use). Pour the vanilla and brown sugar on top of the berries. Add water. In a bowl mix the cake mix and butter until mixture looks crumbly. Mix in the chocolate chips. Pour the cake mixture over the mixed berries layer in the slow cooker. Cook on high for 3 hours. Makes 8 servings. (Source: www.slowcookeradventures.com)