SLOW-COOKER BERRY COBBLER

• 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 large egg

• 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

• Vanilla frozen yogurt or ice cream, optional

Directions

1. Whisk together 1 cup flour, 2 tablespoons sugar, baking powder, and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray.

2. Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1 3/4 to 2 hours. Serve with a scoop of frozen yogurt or ice cream, if desired.