1-1/4 cups all-purpose flour, divided
2 tablespoons plus 1 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
1/4 cup fat-free milk
2 tablespoons canola oil
1/8 teaspoon salt
2 cups fresh or frozen raspberries, thawed
2 cups fresh or frozen blueberries, thawed
Low-fat vanilla frozen yogurt, optional

1 -1/4 cups all-purpose flour, divided 2 tablespoons plus 1 cup sugar, divided 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1 egg, lightly beaten 1/4 cup fat-free milk 2 tablespoons canola oil 1/8 teaspoon salt 2 cup s fresh or frozen raspberries, thawed 2 cup s fresh or frozen blueberries, thawed

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly into a 5-qt. slow cooker coated with cooking spray.
In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out clean. Serve with frozen yogurt if desired. Yield: 8 servings.