Crockpot Blackberry Deserts

I woke up to blackberry winter this morning and I started thinking ahead. What will I do with blackberries this year. Cooking them in the microwave is easy but the crockpot is a little different. I did some searching and I found these recipes that I want to try.



Crock Pot Blackberry Lemon Bread


Ingredients


1 c whole wheat flour
1 c white flour
2 tsp baking powder
1 tsp salt
1 c honey
1/2 c olive oil
3/4 c lemon juice
1 egg
1 c frozen blackberries
1 c Cool Whip Lite




Directions


Stir together dry ingredients. Add in oil, honey, juice and beaten egg. Mix just to moisten. Stir in frozen berries. Pour into greased and floured Bread/Cake Crock Pot Bake pan. Place in crock pot. Cover and bake on High setting for 3 - 4 hours or when bread tests done with a wooden toothpick. 


Remove from pan and let stand for 5 minutes, Unmold on cake rack. To serve cut in 1/4 thick slices and serve with about 1 tbsp of light cool whip. 


Please note that pretty much any fruit can be substituted for the blackberries. Just make sure the larger ones are in berry size chunks. 


To store, wrap in foil or plastic and place in refrigerator for up to 1 week.


Number of Servings: 24

I found this recipe on SparkPeople



Crockpot Blackberry Cobbler


1 package (14 oz.) frozen or fresh blackberries (3 cups), thawed and drained 


1/2 C. sugar 


1/3 C. water 


1 t. lemon juice 


1 C. Bisquick Original baking mix 


2 T. sugar 


1/3 C. milk 


Ground cinnamon


Whipping cream or vanilla ice cream, if desired 


Mix blackberries, 1/2 cup sugar, the water, and lemon juice in crockpot. Cover and cook on low 3 to 4 hours, or until mixture is boiling.


Mix Bisquick and 2 Tbsp sugar in small bowl. Stir in milk just until dry ingredients are moistened. Drop dough by 6 spoonfuls onto hot berry mixture. Sprinkle with cinnamon.


Cover and cook on high 20 to 25 minutes.


To serve, spoon dumpling into dessert dish. Spoon berry mixture over dumpling. Top with whipping cream or ice cream.