Ingredients
1
bag (16 oz) frozen blackberries
1
tablespoon Gold Medal™ all-purpose flour
1/2
cup sugar
1/2
cup butter, melted
1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1
teaspoon ground cinnamon
Ice cream or whipped cream, as desired
Directions
1
bag (16 oz) frozen blackberries
1
tablespoon Gold Medal™ all-purpose flour
1/2
cup sugar
1/2
cup butter, melted
1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1
teaspoon ground cinnamon
Ice cream or whipped cream, as desired
Directions
- 1 Spray 4 1/2-quart slow cooker with baking spray with flour.
- 2 Pour blackberries into slow cooker. Sprinkle berries with flour and 3 tablespoons of the sugar; stir gently to coat. In small bowl, mix remaining sugar, melted butter, cornbread mix and cinnamon. Spread dough on top of blackberries.
- 3 Cover; cook on High heat setting 2 to 3 hours or until dough on top is set and blackberries are saucy. To serve, spoon hot cake from slow cooker, and top with ice cream or whipped cream.
