Triple-Berry Cobbler

• 1 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 3 tablespoons vegetable oil
• 2 tablespoons milk
• 2 cups blueberries (fresh or frozen)
• 2 cups raspberries (fresh or frozen)
• 2 cups blackberries (fresh or frozen)
• 1 cup sugar
• 1 cup water
• 3 tablespoons quick-cooking tapioca
• half-and-half (optional) or light cream (optional)

1. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
2. In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.
3. Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.
4. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.

flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, eggs, vegetable oil, milk, blueberries, raspberries, blackberries, sugar, water, quickcooking tapioca, light cream

Taken from www.food.com/recipe/triple-berry-cobbler-520298 (may not work)