Now that I’ve started this Slow Cooker Dessert Series, I’ve of course been trying to come up with ideas for new recipes. When I think dessert, my mind quickly goes to chocolate. But this time I wanted something different.
I could have used fruit to make a dessert (I’ve got a couple of cans of cherries in the pantry that I can’t wait to use!), but one of my kids doesn’t like fruit. (What kind of kid loves kale, cauliflower and carrots but hates fruit?)
And that’s how this Salted Caramel Cobbler in the slow cooker came into being.
It’s basically the same recipe as Chocolate Cobbler in the Slow Cooker, but without the cocoa. I also swapped out some of the white sugar for brown sugar to make it more caramel-like. And a little salt on caramel is always a good thing.
This cobbler turns out warm and gooey with lots of caramel sauce. This is a sweet dessert. It’s nearly impossible to have a caramel dessert without it being very sweet. The bit of salt balances the sweet though.
It would be great topped with a scoop of vanilla ice cream. Ice cream can help cut the richness of dessert, as crazy as that sounds. It works like a glass of milk with brownies, only more delicious. Or this could just be me justifying eating more ice cream.
Here’s what you’ll need to make it:
All of the ingredients are very basic. I’m sure you have them all in the pantry right now.
- 1 cup flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup white sugar
- 1/2 cup milk
- 1/3 cup butter, melted
- 2 tsp. vanilla
- 1 cup brown sugar
- 1 tsp. kosher salt
- 1 1/2 cups hot water
- Spray the inside of the slow cooker crock with cooking spray.
- In a large bowl, stir together flour, baking powder, salt, and 3/4 cup white sugar.
- Stir milk, melted butter and vanilla into the flour mixture until smooth. Pour into the greased crock.
- In a small bowl, combine brown sugar and kosher salt with a fork. Sprinkle over the top of the batter in the crock.
- Pour hot water over the top of ingredients in the slow cooker. Do not stir!
- Put the lid on the slow cooker and cook on low for 3-4 hours. Remove the lid and let stand for several minutes before serving. At first, it will be a bit too liquidy, but should thicken up after several minutes.