Description

Ever wished for a warm, gooey dessert that tastes like summer but takes almost no effort? Blueberry Cobbler is your answer! This slow-cooker treat combines juicy blueberry pie filling with a golden, cakey topping, sprinkled with crunchy pecans and a drizzle of butter.

Ingredients

To make Blueberry Cobbler, you’ll need just a few ingredients that come together for a deliciously simple dessert. Here’s what you need and why each one matters:

Blueberry Pie Filling (21 oz can): The sweet, jammy base of the cobbler, packed with blueberry flavor and ready to use.
Yellow Cake Mix (9 oz package): Forms the golden, cakey topping that bakes into a soft, crumbly crust. A smaller package is perfect for this size cobbler.
Chopped Pecans (¼ cup): Add a nutty crunch and rich flavor to the topping.
Butter (¼ cup, melted): Drizzled over the cake mix, it creates a golden, buttery crust that binds the topping.
Optional: Vanilla ice cream for serving, adding creamy, cool contrast to the warm cobbler.

Substitutions and Variations

Pie Filling: Swap blueberry pie filling for cherry, apple, or peach pie filling for a different fruit flavor.
Cake Mix: Use white or spice cake mix instead of yellow for a different taste, or a gluten-free cake mix for a gluten-free version.
Pecans: Replace with chopped walnuts, almonds, or omit for a nut-free cobbler.
Butter: Use vegan butter or coconut oil for a dairy-free option, though butter gives the richest flavor.
Ice Cream: Swap with whipped cream, yogurt, or dairy-free ice cream for different toppings.

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Instructions

Making Blueberry Cobbler is a snap with a slow cooker, delivering a warm, fruity dessert in just a few hours. Follow these steps for a cobbler that’s ready in about 3 hours. I’ve included tips to ensure success, even for beginners.

Prepare the Slow Cooker:
- Grease a 1½-quart slow cooker insert with cooking spray or butter to prevent sticking.
- Tip: A smaller slow cooker ensures the cobbler cooks evenly and fits the ingredient quantities perfectly.
Add the Blueberry Filling:
- Pour 1 can (21 oz) blueberry pie filling into the greased slow cooker, spreading it evenly across the bottom.
- Tip: Stir the pie filling in the can before pouring to ensure the blueberries and sauce are well mixed.
Add the Topping:
- Sprinkle the 9 oz package of yellow cake mix evenly over the blueberry filling, covering it completely.
- Sprinkle ¼ cup chopped pecans over the cake mix.
- Tip: Don’t stir the cake mix into the filling; layering keeps the topping cakey and distinct.
Drizzle with Butter:
- Drizzle ¼ cup melted butter evenly over the cake mix and pecans, ensuring most of the surface is covered.
- Tip: Use a spoon or brush to spread the butter if needed, but some dry patches are okay—they’ll absorb moisture during cooking.
Cook the Cobbler:
- Cover and cook on high for 3 hours, until the topping is golden brown and the blueberry filling is bubbly.
- Tip: Check at 2½ hours, as slow cookers vary. Avoid cooking on low, as it may not set the topping properly.
Serve:
- Turn off the slow cooker and let the cobbler sit for 5–10 minutes to cool slightly.
- Scoop the warm cobbler into bowls and serve with a scoop of vanilla ice cream, if desired.
- Tip: Serve immediately for the best texture, as the topping softens over time.