2 cups raspberries or black berries (fresh or frozen, thawed)
2 cups blueberries (fresh or frozen, thawed)
Lightly coat bottom of 5-qt. slow cooker with butter or oil.
Directions:
Whisk together 1 cup flour, 2 Tbsp. sugar, baking powder and cinnamon.
In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (the batter will be thick). Spread onto bottom of prepared slow cooker.
Mix salt with the remaining flour and sugar; sprinkle over berries and toss to coat. Spoon over the batter.
Cover and cook on high until berry mixture is bubbly, 1 3/4 - 2 hours.