1 cup flour
1 1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, beaten
2 tablespoons milk
2 tablespoons vegetable oil
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
3/4 cup water
1 teaspoon grated orange peel
Grease the pan of a 5 quart slow cooker. Combine flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine eggs, milk and oil; stir into dry ingredients, just until moistened. Spread this batter evenly over the bottom of the slow cooker pan. In a saucepan, combine berries, water orange peel and remaining sugar; bring to a boil. Remove from heat; immediately pour over batter in slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted in the batter comes out clean. Turn cooker off. Uncover and let stand for 30 minutes before serving. Serves 6 to 8.
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