1 cup all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground 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
Whipped cream or ice cream, optional

In bowl, 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 batter evenly onto the bottom of a greased 5-qt. slow cooker. In a saucepan, combine berries, water, orange peel and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean. Turn slow cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.

Yields 6 servings.