Dessert American Oven, Slow Cooker, Sun Oven
April 13, 2016
This recipe is perfect and so delicious! A perfect dish for those hot Summer days, especially if you have a Sun Oven to cook it in!
1 can pre-made biscuits (or one recipe of sourdough biscuits)
6 cups blueberries (6 cups freeze-dried berries + 3 cups of water, I used 1 cup blueberries, 2.5 cups blackberries and 2.5 cups raspberries)
1/2 brown sugar (1/2 cup white sugar + 1/2 tablespoon molasses)
1 tablespoon cinnamon
2 tablespoons cornstarch
1In a large bowl add your blueberries, brown sugar, cinnamon and cornstarch and mix it together throughly. If you're using freeze-dried berries, add the water in now.)
2Quarter your pre-made biscuits and set aside.
3In a slow cooker pour your blueberry mix and top evenly with your quartered biscuits.
4Cook on high for two and half to three hours and serve a la mode with vanilla ice cream or your favorite whipped cream!
5You can also cook this is a pre-heated Sun Oven. Simply place it in your Sun Oven and allow to cook for 2.5-3 hours. Or in your regular oven (350) for 20 minutes.