Slow Cooker Berry Biscuit Bake

Slow Cooker Berry Biscuit Bake: This fun and simple slow cooker treat turns frozen biscuits into a warm, gooey dessert everyone will love. Sweet cherry filling and juicy blueberries bubble together with melted butter and sugar, creating soft, sticky layers perfect for the Fourth of July. It’s easy to make and even easier to enjoy!

This easy 5-ingredient slow cooker treat is perfect for celebrating the Fourth of July! It’s a sweet dessert that everyone will enjoy, and you don’t even need to turn on your oven to make it. Using frozen biscuits that haven’t been baked yet makes soft, pull-apart pieces. These pieces soak up sweet butter and juicy berry filling, making a treat that’s a mix between a cobbler and monkey bread. It’s the perfect sweet ending for a summer holiday party!

Serve this dessert warm with a scoop of vanilla ice cream or a big spoonful of whipped cream on top. Want to make it even more festive with red, white, and blue colors? Add some fresh blueberries or sliced strawberries right before serving! This dessert also goes great with cookout food like burgers, ribs, or barbecue chicken, since the sweet fruit flavor is a tasty way to finish off a cookout meal.

Servings: 8

Ingredients

• 1 bag (approx. 8–10) frozen unbaked biscuits
• 1 can cherry pie filling (21 ounces)
• 1 cup fresh blueberries
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar

Slow Cooker Berry Biscuit Bake: Directions

1. Get the slow cooker ready. Spray the inside of your slow cooker with nonstick spray, or rub a thin layer of butter on the bottom and sides. Place the frozen biscuits in a flat, even layer on the bottom. If some biscuits are too big and don’t fit well, cut them in half so they lay flat and snug.
2. Add the fruit. Spoon the cherry pie filling over the top of the biscuits, spreading it out so it covers most of the layer. Then sprinkle the fresh blueberries evenly on top, making sure the fruit is spread all around and not just in one spot.
3. Add butter and sugar. Slowly pour the melted butter over the fruit and biscuits, trying to cover as much area as you can. After that, sprinkle the sugar evenly over the entire top layer.
4. Cook it low and slow. Put the lid on your slow cooker and cook on the LOW setting for 2 1/2 to 3 hours. You’ll know it’s done when the biscuits are fully cooked, slightly golden on the edges, and the fruit is hot and bubbly. If your slow cooker tends to cook faster than most, start checking a little earlier than 2 1/2 hours.
5. Let it rest, then serve. Take the lid off and let the dessert sit for about 10 minutes. This helps the fruit filling thicken up a bit so it’s not too runny. Once it’s rested, scoop it into bowls while it’s still warm and enjoy!