Cherry-Raspberry Cobbler

Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together flour, the 3/4 cup sugar, the baking powder, lemon peel, cinnamon, and salt. In another bowl combine eggs, oil, and milk; add to dry ingredients. Stir just until moistened. Spread batter evenly in the bottom of prepared cooker.

In a large saucepan combine cherries, raspberries, the 1/2 cup sugar, the water, and ginger; bring to boiling, stirring gently to dissolve sugar. Spoon hot fruit mixture over batter.

Cover; cook on high-heat setting for 2 to 2-1/2 hours or until a wooden toothpick inserted into center of the cake comes out clean. Let stand about 30 minutes to cool slightly before serving. To serve, spoon the warm cobbler into bowls. If desired, sprinkle with powdered sugar.