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Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so the cobbler doesn’t stick.
Pour the frozen strawberries straight from the bag into the bottom of the slow cooker. Spread them into an even layer; it’s fine if you see ice crystals and frosty berries.
Sprinkle the granulated sugar evenly over the frozen strawberries. Do not stir; just let the sugar sit on top so it can melt down into the fruit as it cooks.
In a medium bowl, stir together the all-purpose flour and the melted butter with a fork until you have a thick, crumbly dough that holds together when pressed. It will be a bit shaggy and rustic, like an old-fashioned biscuit dough.
