This easy and delicious Slow Cooker Apple, Rhubarb, and Strawberry Cobbler is a perfect comfort dessert for any occasion. Made with simple, common ingredients, it’s quick to prepare and cooks itself while you relax. The tender fruit filling is topped with a fluffy, golden batter, creating a warm, sweet treat.

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Recipe Ingredients

• 330 g (11½ oz / 1½ cups) white granulated sugar
• 1 teaspoon ground cinnamon
• 1 vanilla bean, split lengthways, seeds scraped
• 1 kg (2 lb 4 oz) granny smith apples, peeled, cored, and cut into 3 cm (1¼ inch) chunks
• 500 g (1 lb 2 oz) rhubarb, trimmed and cut into 3 cm (1¼ inch) lengths
• 250 g (9 oz) strawberries, hulled and halved
• 2 teaspoons lemon juice

Batter:

• 150 g (5½ oz / 1 cup) plain (all-purpose) flour
• 1½ teaspoons baking powder
• 55 g (2 oz / ¼ cup) white granulated sugar
• 60 g (2¼ oz) unsalted butter, chopped and slightly softened
• 125 ml (4 fl oz / ½ cup) milk
• 1 teaspoon natural vanilla extract
• 2 tablespoons cornflour (cornstarch)

How To Make Slow Cooker Apple, Rhubarb, And Strawberry Cobbler

1. Prepare the Filling: Place the sugar, cinnamon, and vanilla seeds in a large bowl and mix to combine. Add the apples, rhubarb, and strawberries, tossing them to coat in the sugar mixture.
2. Transfer to Slow Cooker: Transfer the fruit mixture into the slow cooker and add the scraped vanilla bean. Drizzle the lemon juice and 125 ml (4 fl oz / ½ cup) of water over the top. Cover and cook on low for 2½ hours.
3. Make the Batter: For the batter, sift the flour and baking powder into a bowl. Add the sugar and mix to combine. Work in the butter using your fingertips until the mixture resembles coarse crumbs. Stir in the milk and vanilla until just smooth.
4. Thicken the Fruit Mixture: Blend the cornflour with 2 tablespoons of water until smooth. Quickly remove the lid of the slow cooker and stir the cornflour mixture into the fruit.
5. Add the Batter: Working quickly, dollop spoonfuls of the batter over the top of the fruit.
6. Finish Cooking: Cover the slow cooker and cook on high for 1¼ hours, or until the batter is cooked through. Serve warm.

Recipe Tips

• Use tart apples: Granny Smith apples work best because they balance the sweetness of the other fruit and hold their shape during cooking.
• Don’t skip the cornflour: Mixing cornflour with water thickens the fruit filling, ensuring it’s not too runny when serving.
• Work quickly when adding the batter: The slow cooker loses heat when you remove the lid, so be quick to keep the cooking temperature steady.
• Make sure the batter is smooth: Stir the batter gently to avoid over-mixing, which can make it dense instead of light and fluffy.
• Check the cobbler often in the final stage: Cooking time can vary between slow cookers, so check the batter after 1 hour to ensure it’s fully cooked and golden on top.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Candy Cane Fudge
• Slow Cooker Kinder Fudge
• Slow Cooker Lemon Self Saucing Pudding