1	c.	all-purpose four
1/2	c.	sugar
11/2	tsp.	baking powder
1/2	tsp.	ground cinnamon
1/2	tsp.	salt
2	lg.	eggs, fork-beaten
2	tbsp.	cooking oil
2	tbsp.	milk
1	tsp.	vanilla
1	c.	fresh or frozen raspberries
1	c.	fresh or frozen blueberries
1	c.	sliced fresh or whole frozen, sliced strawberries
3/4	c.	sugar
1/2	c.	water

Stir first 5 ingredients together in bowl.

Add eggs, cooking oil, milk and vanilla.  Mix well.  Turn into ungreased 31/2 quart slow cooker.

Measure remaining 5 ingredients into saucepan.  heat, stirring occasionally, until boiling.  pour over batter in slow cooker.  place 5 paper towels between top of slow cooker and lid.  Cook on high for 13/4 to 2 hours.

Serves 6