My version of the slow cooker apple blueberry cobbler is simple, and that’s the beauty of it. Wednesday December 18, 2013 in Recipes, Holiday. per 7 oz. (Check the crisp after about 30 to 35 minutes -- if the topping is getting too brown, cover lightly with foil or parchment paper, then remove the cover for the last few minutes of baking.) Bake the crisp in the preheated oven for 45 to 50 minutes, or until the fruit filling is bubbly and the crisp topping is golden brown and crunchy. Ingredients. 4 tbsp. If you’re on the lookout for even more simple dimple desserts like this one, take a peek at my Easy Fruit Cobbler Cheat and Summer time Sour Cherry Crisp. Blueberry–Cherry Cobbler. Maple Apple and Blueberry Crisp. My Easy Version of Slow Cooker Apple Blueberry Crisp. Fluffy biscuits top warm, baked fruit in a quick cobbler flavored with cinnamon and almond extract. serving: 323 calories, 5.8 G protein, 3.9 G fat, 68.6 G carbohydrates, .6 G saturated fat, 1.8 G polyunsaturated fat, 1 G monounsaturated fat, 0 cholesterol, 21 mg sodium, 5.7 G dietary fiber. I used ready-to-use apple pie filling for the bottom layer. Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.