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**Slow Cooker Red White and Blue Cobbler

Red, White & Blue Cobbler

  • Cooking Time:

    2–3 hours on HIGH
  • Servings:



1 1/4 c. flour
1/2 c. sug­ar (Ste­via or Splen­da is ok but then leave salt out)
1/4 tsp. salt
1 1/2 tsp. bak­ing pow­der
3/4 c. milk
1/3 c. melt­ed but­ter
2 c. blue­ber­ries
1 c. chopped rhubarb
1/3 c. sug­ar
1 tsp. vanil­la

This recipe is not only for the 4th of July, although it is one of my favorite hol­i­days. The fam­i­ly gath­ers to cel­e­brate America’s inde­pen­dence and enjoy the day and (hope­ful­ly) the nice weath­er. The kids usu­al­ly dec­o­rate their bikes and a wag­on and par­tic­i­pate in a neigh­bor­hood parade. The day is laid back and fun is had by all so there is no need to add stress by bak­ing some­thing com­pli­cat­ed in the kitchen!

I’ve altered my mom’s deli­cious cob­bler recipe for the slow cook­er and made it a lit­tle more fes­tive by adding rhubarb. I hope your fam­i­ly enjoys as much as mine does.


  1. Mix flour, 1/2 c. sug­ar (or sug­ar sub­sti­tute), salt, and bak­ing pow­der in a bowl. (NOTE: if you use a sug­ar sub­sti­tute like Ste­via or Splen­da then omit salt)
  2. Stir in milk and melt­ed but­ter.
  3. Grease your crock pot with but­ter or non-stick spray.
  4. Pour bat­ter into crock pot and spread even­ly.
  5. Scat­ter the blue­ber­ries and rhubarb all over the bat­ter.
  6. Sprin­kle with 1/3 cup sug­ar and vanil­la.
  7. Crock on HIGH for 2–3 hours.
  8. Serve with vanil­la ice cream.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”




Nutrition Facts - Red, White & Blue Cobbler

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Julie Fennell
Julie Fennell

Have you made this with just blue­ber­ries? Unfor­tu­nate­ly, my fruit choic­es are EXTREMELY lim­it­ed.


The pic above shows blackberries…can you sub­sti­tute fruits and if so, what is the pair­ing for the black­ber­ries? Is it still rhubarb? Thanks!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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