Description
Want a warm, comforting dessert that’s bursting with juicy blueberries and a golden, cake-like topping? Blueberry Cobbler is the perfect recipe! This slow-cooker dish combines convenient blueberry pie filling with a simple yellow cake mix, crunchy pecans, and melted butter for a deliciously effortless treat
Ingredients
This recipe serves 6-8 and uses minimal ingredients for a flavorful, fruity cobbler. Here’s what you’ll need for the original (1x) recipe:
- For the Cobbler:
- 1 can (21 ounces) blueberry pie filling
- 1 package (9 ounces) yellow cake mix (about half a standard 15.25-ounce box)
- 1/4 cup chopped pecans
- 1/4 cup butter, melted
- For Serving (Optional):
- Vanilla ice cream
Why These Ingredients Matter
- Blueberry Pie Filling: Provides a sweet, juicy blueberry base with minimal prep.
- Yellow Cake Mix: Creates a quick, golden, cake-like topping without mixing a batter.
- Pecans: Add a crunchy, nutty contrast to the soft filling and topping.
- Butter: Melts into the cake mix, creating a rich, crispy crust.
- Vanilla Ice Cream: Optional, but adds creamy, cool contrast to the warm cobbler.
Substitutions and Variations
- Pie Filling: Swap with cherry, apple, or peach pie filling for a different fruit flavor.
- Cake Mix: Use white cake mix, spice cake mix, or gluten-free yellow cake mix.
- Pecans: Replace with walnuts, almonds, or omit for a nut-free version.
- Butter: Substitute with vegan butter or margarine for a dairy-free option.
- Gluten-Free: Use gluten-free cake mix and check pie filling for additives.
- Lower Sugar: Use reduced-sugar pie filling and cut cake mix to 3/4 cup.
- Fresh Fruit: Replace pie filling with 3 cups fresh or frozen blueberries mixed with 1/4 cup sugar and 1 tablespoon cornstarch.
- Spiced Up: Add 1/2 teaspoon cinnamon or nutmeg to the cake mix for warmth.
Instructions
Step 1: Prep Your Ingredients
- Open 1 can (21 ounces) blueberry pie filling.
- Measure 1 package (9 ounces) yellow cake mix (or half a standard 15.25-ounce box, about 1-1/2 cups).
- Chop 1/4 cup pecans (if not pre-chopped).
- Melt 1/4 cup butter in a microwave-safe bowl (about 30-40 seconds).
- Grease a 1-1/2-quart slow cooker with butter or non-stick spray.
Tip: A smaller slow cooker (1-1/2 to 2-quart) works best; if using a larger one, check for doneness early.
Step 2: Assemble in Slow Cooker
- Add Pie Filling: Spread blueberry pie filling evenly in the greased 1-1/2-quart slow cooker.
- Sprinkle Cake Mix: Sprinkle yellow cake mix evenly over the pie filling, covering it completely.
- Add Pecans: Scatter chopped pecans over the cake mix.
- Drizzle Butter: Drizzle melted butter evenly over the top, trying to cover as much of the cake mix as possible.
Tip: Don’t stir the layers; the cake mix will form a crust as it cooks.
Step 3: 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; some slow cookers may cook faster. The topping should look set and slightly crisp.
Step 4: Serve
- Scoop Cobbler: Turn off the slow cooker and let the cobbler sit for 5-10 minutes to cool slightly. Scoop into bowls, ensuring each serving has both filling and topping.
- Add Ice Cream: Serve warm, topped with a scoop of vanilla ice cream if desired.
Tip: The cobbler is best served warm for a gooey texture; it firms up as it cools.