Slow Cooker Cranberry Pear Cobbler
Pear and cranberry filling with a fluffy cobbler topping.
Servings: 8 people
Ingredients
- Fruit Filling
- 4 cans 14.5 oz sliced pears in water, drained
- ½ cup Zero-calorie sweetener of choice use a 1:1 sugar replacement
- 1 tsp Cinnamon
- 1 cup Fresh cranberries
- Topping Ingredients
- 1 ¾ cups All-purpose flour
- ½ cup Zero-calorie sweetener of choice use a 1:1 sugar replacement
- 6 ½ tbsp Light butter substitute I used I Can't Believe It’s Not Butter, Light
- ⅔ cup Unsweetened plain almond milk
- 2 tsp Baking powder
- ¼ tsp salt
Instructions
- In a large mixing bowl, combine all of the filling ingredients and stir until the sweetener and cinnamon are thoroughly distributed.
- In a separate bowl, whisk the flour, sweetener, baking powder, and salt. Add the butter substitute and gently mix with your hands until the mixture resembles coarse crumbs.
- Add the milk and gently stir until just combined, forming a dough.
- Transfer the fruit mixture to a greased slow cooker using a slotted spoon to get rid of any extra juice. Evenly spread out the cobbler dough over the top of the fruit filling.
- Cover and cook the slow cooker cobbler for 3-4 hours. I like to put a layer of paper towels under the lid to prevent condensation from dripping. Check on it at the three-hour mark to see if the topping is baked through. If done, fluff with a fork and let rest for 10 minutes before serving. If the dough is still wet, continue cooking until it is thoroughly baked and the fruit mixture is bubbly.
Notes
4 WW points per serving
Nutrition
Serving: 201g | Calories: 149kcal | Carbohydrates: 36g | Protein: 3.2g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 211mg | Potassium: 127mg | Fiber: 3.6g | Sugar: 9.1g | Calcium: 111mg | Iron: 0.7mg