Makes 4 - 6 servings
2½ cups all purpose flour, divided
1¼ cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup milk
4 tablespoons canola oil
1/4 teaspoon salt
4 cups fresh berries (blueberries, strawberries and/or raspberries)
Serve with vanilla ice cream
1 . In a medium bowl, whisk together 2 cups flour, 1/4 cup sugar, baking powder and cinnamon. Then add the eggs, milk and oil. Stir to combine.
2 . Prepare the slow cook pot by applying a thin layer of vegetable oil. Transfer mixture to pot and lightly tap sides to evenly spread.
3 . In a separate bowl, combine the remaining flour, sugar and salt. Add berries and toss to coat. Spoon berry mixture equally on top of batter.
4 . Place lid on cooker and lock. SLOW COOK for 2 hours.
When ready, removed lid and let cool for 10 minutes. Spoon into bowls and top with ice cream.
This recipe is from Mamie L . Shreveport ,Louisiana
This is a great recipe for busy and working mothers ... thanks Mamie ... I remember that incident well , Harvey fell down cover up his head with his big