Description
Want a warm, comforting dessert that’s perfect for family gatherings, cozy nights, or impressing guests with minimal effort? Blueberry Cobbler is the ultimate recipe! This slow-cooker treat combines juicy blueberry pie filling with a golden, buttery cake mix topping, sprinkled with crunchy pecans.
Ingredients
- For the Cobbler:
- 1 can (21 ounces) blueberry pie filling
- 1 package (9 ounces) yellow cake mix
- 1/4 cup chopped pecans
- 1/4 cup butter, melted
- For Serving:
- Vanilla ice cream (optional)
Why These Ingredients Matter
- Blueberry Pie Filling: Provides a sweet, juicy base with whole blueberries and sauce.
- Yellow Cake Mix: Creates a golden, cakey topping with minimal effort.
- Pecans: Add a nutty, crunchy texture.
- Butter: Binds the topping, creating a rich, crispy crust.
- Vanilla Ice Cream: Offers a creamy, cool contrast (optional but recommended).
Substitutions and Variations
- Pie Filling: Swap with cherry, apple, or peach pie filling for different flavors.
- Cake Mix: Use white cake mix, spice cake mix, or gluten-free yellow cake mix.
- Pecans: Replace with walnuts, almonds, or omit for nut-free.
- Butter: Use melted margarine or vegan butter for dairy-free.
- Ice Cream: Swap with whipped cream, Greek yogurt, or vegan ice cream.
- Gluten-Free: Use gluten-free cake mix and ensure pie filling is gluten-free.
- Spiced Version: Add 1/2 teaspoon cinnamon or nutmeg to the cake mix.
- Fresh Fruit: Use 2 cups fresh blueberries plus 1/4 cup sugar and 1 tablespoon cornstarch instead of pie filling.
- Crunchy Topping: Mix 2 tablespoons brown sugar with pecans for extra caramel flavor.
Instructions
Step 1: Prep Your Ingredients
- Open 1 can (21 ounces) blueberry pie filling.
- Measure 1 package (9 ounces) yellow cake mix.
- Chop 1/4 cup pecans (or use pre-chopped).
- Melt 1/4 cup butter in a microwave-safe bowl (about 30 seconds).
- Grease a 1-1/2-quart slow cooker with cooking spray or butter.
- Have vanilla ice cream ready for serving, if using.
Tip: Grease the slow cooker well to prevent sticking; chop pecans finely for even distribution.
Step 2: Layer the Ingredients
- Add Pie Filling: Spread the blueberry pie filling evenly in the bottom of the greased 1-1/2-quart slow cooker.
- Sprinkle Cake Mix: Evenly sprinkle the yellow cake mix over the pie filling, covering it completely.
- Add Pecans: Sprinkle 1/4 cup chopped pecans evenly over the cake mix.
- Drizzle Butter: Drizzle 1/4 cup melted butter evenly over the pecans and cake mix.
Tip: Spread pie filling smoothly; pour butter slowly to cover as much cake mix as possible for a crispy topping.
Step 3: Slow Cook
- Cook on High: Cover and cook on High for 3 hours, until the topping is golden brown and the blueberry filling is bubbling around the edges.
Tip: Check at 2.5 hours, as slow cookers vary; avoid lifting the lid often to maintain heat. The topping won’t be as crisp as an oven-baked cobbler but should be set and golden.
Step 4: Serve
- Check Doneness: Ensure the topping is golden and the filling is hot and bubbly.
- Scoop and Serve: Using a large spoon, scoop the warm cobbler into bowls, including both the blueberry base and the cakey topping.
- Add Ice Cream: Top with a scoop of vanilla ice cream, if desired, and serve immediately.
Tip: Serve warm for the best texture; the ice cream will melt slightly, creating a creamy sauce.