Paula Deen's recipe for blueberry cobbler uses frozen strawberries, blueberries and raspberries along with sugar, butter, flour, milk and cinnamon. The recipe is published on FoodNetwork.com.
Start by spraying the interior of a slow cooker with cooking spray. Place 10-ounce bags of frozen strawberries, blueberries and raspberries into a large mixing bowl. Add in 1/2 to 2/3 cups of sugar as desired along with 1/2 cup of baking mix. Mix until fully incorporated before transferring the mixture to the slow cooker.
To make the topping, in a separate bowl, mix together 2 1/4 cups of baking mix along with 1/4 cup of sugar, 4 tablespoons of melted butter and 1/2 cup of milk. Using a wooden spoon is recommended. Using hands, drop small pieces of the topping dough on top of the fruit mixture in the slow cooker. Mix together 1/4 cup of sugar and 2 teaspoons of ground cinnamon in a small bowl before sprinkling the cinnamon sugar mixture on top of the dough and berry mixture. Put the lid on the slow cooker, turn it to the high setting and allow the cobbler to cook for three to four hours. The cobbler is finished when the topping puffs up and the fruit is bubbling.
The cobbler is best enjoyed warm with whipped cream or ice cream.