Ingredients
1 cup all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
2 tablespoons milk
2 tablespoons canola oil
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
3/4 cup water
1 teaspoon grated orange peel
Whipped cream or vanilla ice cream, optional
Preparation
In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-qt. slow cooker. In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean. Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. Yield: 6 servings.
