Ingredients

• Unsalted butter, for greasing insert
• 1/4 cup cornstarch
• 2 tablespoons lemon juice (about 1 lemon)
• Two 12-ounce bags frozen mixed berries (about 5 1/2 cups)
• 2/3 cup granulated sugar
• 1 1/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• Pinch fine salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 3/4 cup milk
• 1/4 teaspoon ground cinnamon
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 2 tablespoons confectioners' sugar

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Instructions

1. For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, lemon juice and 2 tablespoons water in a small bowl. Add the mixture to the insert, add the berries and granulated sugar and toss.
2. For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers so that it forms a coarse meal with some pea-sized lumps. Add the milk and stir with a wooden spoon to form a wet dough.
3. Drop spoonfuls of the dough on top of the berry mixture. Combine the remaining 1 tablespoon granulated sugar and the cinnamon and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.
4. For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
5. Spoon the cobbler into bowls and top with the whipped sour cream topping.