Small bowls of cinnamon, nutmeg, and lemon zest beside marionberries
Small bowls of cinnamon, nutmeg, and lemon zest beside marionberries
If marionberries are unavailable, you can substitute frozen blackberries or a mix of blackberries and raspberries, keeping the rest of the recipe the same. For a crispier top, remove the lid for the last 20 to 30 minutes of cooking if your slow cooker runs hot enough to allow some evaporation.
Food safety tips: Always start with frozen berries that have been kept at a safe freezer temperature, and do not leave the finished pandowdy at room temperature for more than 2 hours; refrigerate leftovers promptly. Reheat individual portions in the microwave until steaming hot in the center. Avoid using a damaged slow cooker crock, and follow your manufacturer’s guidelines for safe cooking times and fill levels (this recipe should not fill more than about two-thirds of the crock).
