CrockPot Blueberry Buckle Recipe
Day 203.
I picked up a copy of Good Housekeeping's Quick & Simple magazine over the weekend, solely because there was a large headline that read "Oprah's Favorite Summer Treats!"
And I wondered what they could be.
I was tickled when I read that one of Oprah's favorites was a blueberry buckle, or cobbler.
I knew that I could find a way to convert this recipe to MY favorite way of being Quick & Simple: I used the CrockPot.
The Ingredients.
This serves 4, in two ramekins that I put inside of a 6qt crockpot. If you'd like to omit the step of adding ramekins and only have a large CrockPot (4qts or larger), double the recipe to serve 8, to ensure that there is enough inside of the crockpot so it won't burn on you. CrockPots work the best when they are at least 2/3 of the way full.
I also cut the sugar content back, and used plain non-fat yogurt instead of buttermilk.
Crumble:
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
1/4 cup of flour (I used Pamela's Baking Mix because we are gluten free)
1/4 teaspoon ground cinnamon
2 tablespoon butter, melted
Filling:
2 cups fresh blueberries (if you do not have access to fresh, use unsweetened frozen)
1/2 tablespoon lemon juice
1/4 cup non-fat plain yogurt
1/2 cup flour (Pamela's)
3 tablespoons granulated sugar
1 egg
The Directions.
The original recipe called for three steps, and I found that a bit confusing. They suggested keeping the crumble topping, the filling, and the batter all separate and layering the filling and the batter a few times before adding the crumb topping. I omitted those steps and combined the filling and batter.
This is what I did:
In a large glass bowl, mix all ingredients for the filling, except for the blueberries. Wash and pick any remaining stems off of your blueberries, and then toss them in the bowl with the filling. Set aside.
In a different glass bowl, melt your butter, and add the dry ingredients. Mix. The crumbs will be moist, and crumbly.
If you are using ramekins, place them into the bottom of your crockpot to ensure a proper fit. Spray the ramekins with cooking spray. If you are going to put the batter directly into the crockpot, spray the stoneware with cooking spray.
Put the blueberry filling evenly into the ramekins, or dump directly into your crockpot. Add the crumb topping.
Cover and cook on high for 3-5 hours, removing the lid of the crockpot during the last 45 minutes or so to crisp up the topping. This dessert is finished when the crumb topping has set and is no longer dough-y. I cooked ours on high for exactly 4 hours.
The crumb topping was set, and was a bit crisp on the outer edges, but remained a bit damp in the center. This didn't bother us, but if you'd like it set a bit more, cook longer.
The Verdict.
Oprah's favorite is now our favorite, too! The blueberries had a perfect mix between sweet and tartness, and the crumb topping was sweet, without being overkill.
I would make this again and again.
I liked the ease of the crockpot for this dish---I got everything assembled and plugged it in during the mid-afternoon. After dinner we cleaned up and went to the park, and then came home to a nice warm bubbly dessert. It was very nice to not be stuck inside on oven-watch.
I can not wait to make this! I need everyone to get up so we can run to the store.
ReplyDeletethank you!
It does look great yep!! You always do a fantastic job of modifying recipes so they fit your family very well... I'll make this too!
ReplyDeleteMade the Indian chicken curry yesterday. My first curry and it turned out so well!! Thank you for a wonderful recipe!
ReplyDeleteHi Stephanie!
ReplyDeleteIs there a green apple in the photo?
I am trying to figure out how to make a dairy-free cranberry crisp in the crockpot, so if you have any suggestions, I would be most appreciative. You can post or e-mail me. We are moving soon, but have bags and bags of frozen, whole, unsweetened, cranberries left.
Thanks!
YUMMMM! We just went blueberry picking last week. Can't wait to try them!
ReplyDeletehi guys! thank you! this was so very very very very tasty. I wish I hadn't scarfed it down so quickly and had some left.
ReplyDelete~M. No. that's a lemon. :-) I'm picking them faster than the tree can ripen!
-steph
M~ here's what I would try for a crock pot! Add your cranberries frozen with some cranberry juice (or apple, even just water)add some sugar and cornstartch and set this all to HIGH till boiling and thick. I made cherrie pie filling recently and I'm sure cranberries would be similar...here's the post on pie filling.... http://nannamanna-moxie.blogspot.com/2008/07/cherries.html
ReplyDeleteThen top with 1 cup oats mixed with 3/4 cup brown sugar and enough liquid oil till all crumbly (the oil replaces butter(dairy))Then I would cook till slightly crispy on top- I'm not sure how long...I admit I usually do it in the oven BUT I KNOW a crock pot would work.....just not sure of the times involved!!!
Moxie, you rock! Thanks so much! And this way I can use some of the Bob's Red Mill certified gluten-free rolled oats I have (I have 3 huge bags, even after making granola, but they are too expensive for me to dream about leaving behind, lol!)
ReplyDeleteSuch happiness (dances in a circle!)
WOOHOO!!! (does the HAPPY DANCE with M!!)
ReplyDeleteI'm going to double this and put it straight in the crock and see how it turns out. I have quite a few blueberries to use up and honestly, can you have TOOOO much dessert? Thankfully I bought yogurt just yesterday!
ReplyDeleteDrooling! Can't wait to go get some blueberries and make this. Hmm... I wonder if anyone will suspect anything if the house smells like blueberries all day and then there's an empty crockpot with blueberry residue in it? Because I just might be able to eat it all myself.
ReplyDeleteThis looks AWESOME! And I've been dying for blueberry something, but no way do I want to turn on the oven in this heat wave. I can't wait to try this...just need to get some blueberries.
ReplyDeleteyippee! My mom just gave me two huge bags of wild blueberries and I was wondering how we were going to eat them all. So Thursday Dessert nite will be "Blueberry Buckle Nite". Too bad my daughter doesn't like whip cream (weirdo.. I know), oh well, more for me! :)
ReplyDeletethat seriously looks delicious!
ReplyDeleteStephanie, I do have a question (now that I've gotten it all in the crock pot!).
ReplyDeleteWhen you say we can just use flour where you used Pamelas baking mix, should we be adding baking soda and baking powder? Since you didn't specify to use self rising flour I just used all purpose, but later got to thinking that if Pamela's is a baking mix it may have it included. I hope I didn't just ruin 4 cups of blueberries...I should have thought to ask before getting it all in to cook. LOL
On a side note it smells really good. :)
April, what an awesome question! No. If you need to add extra baking soda, I would tell you. Gluten free cooking is so bizarre---even though Pamela's is supposed to rise and perform the same way Bisquik (for example) does, I do NOT find that to be the case, and just use it like regular all-purpose flour. For baking, I add extra baking soda.
ReplyDeleteI hope this helps, some!
also, my crumbs didn't have any rise to them at all; they were just gooey goodness.
xox
steph
You're so quick..I love it! LOL
ReplyDeleteThanks so much for the answer. I figured if it needed something specific you would have mentioned it, but just out of curiosity thought I'd ask about the conversion. It smells so good I figured even if I had messed it up I would eat it anyway! I'm almost to the point of taking the lid off to let it finish so I'm pretty sure that will be torture.
Hey!
ReplyDeleteThis recipe looks great. I am trying to cut a few corners to make it a bit healthier...I was wondering why you add flour to the blueberries. Would it still turn out okay if I either omitted it or added less flour?
Hi Stephanie,
ReplyDeleteThis looks sooooo good! I told my 96 year old grandmother about your blog. (She's a "young" 96) Her exact words-- "oh, I'd love to meet her!" She also suggests a cookbook. So, get that cookbook going, and plan that book tour, because Grandma Susie is ready and waiting!!
I wish my husband weren't dieting so I could make this tonight!
ReplyDeleteI can't wait to hear your verdict, April!
ReplyDeleteCarissa, the flour is just to thicken up the mixture a bit, it will taste exactly the same without the flour, but perhaps be a bit juicier.
yay for Grandma Susie! I'll try my hardest! :-)
Nikki, oh no! go tell him to play cards or go bowling or something...
xoxo
steph
It was ready just as hubby got home from work so I spooned out a little for us to try. YUM! He just snuck in there and got a second bowl, the stinker! It's oooooey gooooey goodness. As per usual my crock pot burned in a few areas (even though I tried rotating the crock), but I am positive that is an issue with my crock pot since it keeps happening. The top didn't get even near crispy for me, but I didn't want to keep cooking and risk more burning. I'll definitely be making this again and I'm so glad I doubled it.
ReplyDeleteFYI- Hubby just went back for round 3 "If I say I'm getting just a little scoop it's not so bad for me, right? And bluberries..those have anti-oxidants!"
Thanks for the response! I appreciate it.
ReplyDeleteI second the book idea. I went to the bookstore yesterday looking for a crockpot recipe book, and your recipes were way better than any of the ones I saw.
If you go to Homemade Simple on Food Network (Sandra Lee) She has a receipe for pear and cherry buckle that is absolutely wonderful and easy to "throw" together.
ReplyDeleteI am bummed I missed the contest. I have never owned a crock pot and know it would be handy with three kids. Maybe one day I'll buy one!
ReplyDeleteHi Stephanie,
ReplyDeleteI make my mother's old fashioned recipe for blueberry buckle every summer, now I will have to try yours, looks great. I made the stuffed peppers today and we loved them and I never liked stuffed peppers much before, but these were really good. Thanks - Lynn
Hey I have tagged you! Visit my blog for details!
ReplyDeleteHi Taylor, I can't seem to access your blog---will you please leave me the url?
ReplyDeletethanks!
-steph
I sort of made this today....I used up the fruit that I had in the house that wasn't all great for just eating. I used 3 peaches, 1 1/2 cups blueberries, grapes, apples, and picked probably 3 cups of black and red blackberries and mulberries from our yard. For our "crumble" we used gf oats, brown sugar, butter, and vanilla paste, and a little salt. I lost track of time but I think it was on for 3 1/2 hours and YUUUUUMMMMMMEEEEEE! dcmeow47@yahoo.com
ReplyDeleteThat looks so yummy!
ReplyDeleteI made your pineapple chicken tonight. It was delicious! I turned the pan juices into gravy by mixing cornstarch with the drained-off pineapple juice, and whisking that in. Cooked until thickened and bubbly, and served it over the chicken, pineapple, and rice. Yum! Thanks for the great recipe!
Looks delicious. Agreed that you really need to have the crockpot filled up to avoid burning. I had some blackened beef that taught me that lesson.
ReplyDeleteJust wanted to say how AWESOME it was to meet you at the CheeseburHer party. You are honestly the sweetest thing ever! xo
ReplyDeleteFantastic! Another genius baking crockpot idea, I will give this one a shot for sure. I have a thin and tall crockpot so I don't think ramekins will work so I will use the whole pot. Thank you!
ReplyDeleteHi, I made this same recipe last week in the oven, it was delicious. I was wondering why you left out the batter part of the buckel?
ReplyDeleteFor the crumble I used white rice and for the filling cornstarch.
thanks for sharing all the great recipes!
Hi Betty,
ReplyDeleteI left it out for three reasons...
1, I'm lazy
2, it involved adding more sugar
3, I wasn't interested in washing another bowl (see number 1...)
:-)
I'm so glad that it was a winner in your house; we loved it.
xox
steph
Hi Steph, lol, love your first reason for leaving it out!
ReplyDeleteBy the way, I saw you on Rachael Ray, You did a great job!
Oh, I can't wait to make this! I would do it now, but I don't have yogurt! I'll do it tomorrow. Thanks so much, your blog I just love!
ReplyDeleteOh man...this looks SO yummy! I have bags of blueberries in my freezer that I put up fresh last year...I can't wait to try some in this recipe.
ReplyDeleteWoah, you can make a cobbler in a crockpot? Now I'm DEFINITELY going to get one. It was nice running into you at BlogHer08.
ReplyDeletethanks so much for a great website! i still can't remember How i got here originally, but am so glad i did! :). I rediscovered my crockpot in the back of my cabinet once i had kids and life got crazy (ier). You have definitely broadened my crockpot recipes! My family loved the tamale pie recipe from awhile back, and I made this incredible blueberry concoction over the weekend-- it is awesome! One of my favorite things is that you issue a "verdict" after every recipe- I love that you give your honest opinion so we can know what to expect with a new recipe! Thanks again-- awesome awesome awesome!
ReplyDeleteHi Stephanie! I just made the blueberry buckle. I doubled the recipe because I don't have ramekins. It burned the sides after about 2.5 hours so I had to turn it off and remove the good part to another dish. I managed to save most of it and it is delicious!! Do you think it would cook properly on low heat? The top never really crisped up before I had to turn it off.
ReplyDeleteHi ThG,
ReplyDeleteI don't know! It probably would work okay on low, but I haven't tried it yet. I'm so sorry that it burned, that totally stinks. I need to play around with the recipe a bit more to see what different cooking ways will do the time and consistency.
Was your crockpot 2/3 or so full after doubling the recipe? Does it normally cook faster than the times I have listed?
eek! again, so so sorry.
xox
steph
I made this in my 4 quart the other night. Totally delish but even after doubling recipe it was about half the crock. I cooked it anyway and one side was starting to burn after 3 hours. Hubby ate it anyway, even my son who said he does not like blueberries licked his bowl!!!!
ReplyDeleteI will make it again but will also adjust the recipe to find the right sweet spot!!
I made this! It was delicous! I had the leftovers for breakfast too. Soooo good.
ReplyDeleteJust stumbled upon your blog and I'm loving it. We're subletting a studio for the summer with little to no baking supplies. I'm going to try making these!
ReplyDeleteThis was awesome - sooo easy. Thanks for the blog!
ReplyDeleteHi Stephanie. No, the crockpot wasn't 2/3 full after doubling the recipe. That is probably why it burned. I may get another smaller crockpot for recipes like this one. It only burned on one side, though.
ReplyDeleteI totally forgot the plain yogurt, do you think I can use sour cream? I don't want to mess this up and your cheesecake was to die for. I would've had more cheesecake but I had a fat steak and felt the guilt too overwhelming!~~~also, you rock!!!
ReplyDeleteHi Anon,
ReplyDeleteYou know, I'd give the sour cream a try! why not? I think it tastes awfully similar, and sometimes do yogurt instead of sourcream, so why not the other way?
let me know how it comes out! :-)
xox
steph
ok, I hope I didn't mess up this recipe, I forgot to double if using a 4qt. I will keep an eye for any burning, I hope I don't, I had enough to double but was hurrying...also, I hate being anonymous, not sure what to do to become "someone"..lol.I am making plans for your cherry blue cheese meatloaf..have a great day...karen
ReplyDeleteok, this is another winner and I wrote previously that I didn't double the recipe since I was using my 4qt pot. It's been on 3hrs and now I am letting it brown. I did a taste test (checking for doneness?sp) and it is absolutely delicious...cant wait to dig in w/either whipped cream or frozen custard...yummy...love this blog..karen
ReplyDeletei made this yesterday and my family loved it. served it hot with vanilla ice cream. sooo good!
ReplyDeleteWe just tried this today and it was delicious. We will be trying it again when the blackberries get ripe. I think I'll be checking the blackberry bushes daily.
ReplyDeleteI made this yesterday with peaches instead of blueberries ( I was worried they'd go bad before getting eaten.) My husband loved it. Thanks so much!
ReplyDeleteI just went to the store and bought 4 pints of blueberries for no apparent reason, other than they were on sale. Now I know why...
ReplyDeleteThis recipe looks so good I am going to have to try it soon =)
ReplyDeleteI had unknowingly rented the Make It Fast, Cook It Slow book at the library and just stumbled upon this site. I was so surprised to see the same recipe there until I saw it was the same author. lol
I had a question for you, my mom had a bad experience with a slow cooker and doesn't even want to look at it. She even gave it to me!
So, I was wondering if anybody had an amazing/awesome/delicious main course slow cooker recipe to prove to my mom that slow cookers really aren't that bad. Thanks so much!
Stephanie,
ReplyDeleteYum! I doubled the recipe and put it in a 6 quart crockpot and cooked for 2 1/2 hours on high. It wasn't crunchy on the edges but the fork came out clean in the middle of the cooking surface.
Because my husband can't have sugar I used Splenda for the sugar in the filling. In the crumble I used the Splenda brown sugar blend and Spenda for the sugar.
I also substituted the yogurt with (double recipe) 1/2 cup light vanilla Soy milk with 1/2 Tablespoon of Apple vinegar).
They asked for 2nds. Yea!!
I doubled the recipe, used truvia natural zero calorie sweetener for all the sugar, brummel & brown yogurt spread for the butter, and ran out of flour so the topping I used pancake mix. DELISH!!!!! And only 120 calories per serving ( with doubled recipe yielding 12 servings)Going to serve with whipped cream, or vanilla ice cream and leftovers will top off oatmeal with sliced bananas for breakfast.
ReplyDeleteI didn't read all the other post to see if someone posted this already. When I do crumb top desserts on the slow cooker I place 4 layers of paper towels across the top and then place the lid on. That allows the crumb topping to be real crisp all around.
ReplyDelete