1 6½-ounce package blueberry or triple-berry muffin mix
⅓ cup water
2 tablespoons cooking oil
Lightly coat a 3- ½- to 4-quart slow cooker with nonstick cooking spray; set aside.
In a bowl combine frozen mixed berries, pie filling, and sugar. Place berry mixture in the bottom of the prepared cooker (see Tip).
Cover and cook on low-heat setting for 3 hours. Turn cooker to high-heat setting. In a medium bowl combine muffin mix, water, and oil; stir just until combined. Spoon muffin mixture over berry mixture. Cover and cook for 1 hour more or until a wooden toothpick inserted into center of muffin mixture comes out clean. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving.
To serve, spoon warm cobbler into dessert dishes.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside