paula's slow berry cobbler

Heidi Harper

1 10 oz bag frozen strawberries
1 10 oz bag frozen blueberries
1 10 oz bag frozen raspberries
(feel free to mix and match on the berries. Just make sure you have 30 oz worth.)
1/3-2/3 C sugar (depending on your preference of sweetness)
1/2 C baking mix
topping:
2 1/4 C baking mix
1/4 C sugar, plus 1/4 C
4 T butter melted
1/2 C milk
2 t ground cinnamon

Spray the insert of a slow cooker with nonstick cooking spray. In a large bowl, toss together all the frozen fruit, sugar and 1/2 C baking mix. Transfer to the slow cooker. In another large mixing bowl, stir together 2 1/4 C baking mix, 1/4 C sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. (or if you are like me and don't like getting your hands dirty, use the spoon.) In a small bowl, stir together the remaining sugar and cinnamon and sprinkle on top of the dough. Put the lid on. Cook on hight for 3-4 hours until the topping has puffed and the fruit is bubbling. Serve warm with whipped cream or ice cream.