1 1/4 cups all-purpose flour, divided
2 tablespoons sugar, divided
1 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
1/4 cup nonfat milk
2 tablespoons canola oil
1/8 teaspoon salt
2 cups unsweetened raspberries
2 cups unsweetened blueberries
2 cups reduced-fat vanilla frozen yogurt (optional)


In a bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.

In a bowl, combine salt and remaining flour and sugar; add berries and toss to coat. Spread over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired.