Warm blueberry cobbler topped with a scoop of vanilla ice cream is comfort food dessert at its finest! It is an easy summer dessert that is moist, sweet and always a hit!
So when I was testing (aka obsessing over making the very, very best blueberry muffin recipe), I started to play around with other blueberry recipes. I had overflowing containers of blueberries so how could I not?
I had originally planned on making a perfect blueberry crisp like our marionberry version but the whole fluffy muffin tops had me intrigued. Here’s the thing, cobblers are often have a topping that is way too heavy and sometimes gummy and I just was not a fan. After lots of testing I decided a cross between a delicious crumble and fluffy cake-like cobbler topping was the way to go.
So yes, you’ll prepare this by cutting in the butter but then a small amount of cream will be added along with baking powder to add the light and airy rise of a cake. It still gets crumbled all over those gorgeous berries and it ends up the most delicious summer blueberry dessert.
Ingredients for Blueberry Cobbler
It takes less then 10 ingredients and is so simple to make! It’s almost like an upside down blueberry pie, but the topping is like a muffin top and glorious. Here is what you will need:
For the Filling
- Blueberries (fresh or frozen)
- Granny Smith Apple
For the Topping
- Brown Sugar
- Baking Powder
- Heavy Cream
- Ice Cream (optional)
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Blueberry Cobbler
One of the best things about cobbler is how easy it is to make! It’s just a simple filling topped with a batter that bakes into a beautiful golden topping. Here are the steps:
- Preheat the oven.
- Mix all the filling ingredients together in a bowl.
- Pour the filling into two tart dishes or a square baking pan.
- In a separate bowl, combine all the dry ingredients.
- Add the butter and cream and cut the butter into the mixture.
- Use your hands to squeeze the topping until it all comes together in a ball in your hand.
- Pull off chunks of the batter and place on top of the filling.
- Sprinkle with cinnamon and sugar.
- Serve with ice cream if you want!
Can I Use Frozen Fruit in Cobbers?
Yes, you can definitely use frozen fruit. It comes in handy when berries aren’t in season. Do not thaw the berries beforehand. The filling will be more runny and saucy with frozen berries.
How to Store and Reheat Blueberry Cobbler
Cobbler should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.
To reheat cobbler, place it in the oven at 350 degrees for 15-20 minutes. If you just want to warm up a single serving, you can just zap it in the microwave for 45 seconds.
Blueberry Cobbler Variations
You can go wild with the filling for this recipe! Add raspberries, strawberries and/or blackberries for a mixed berry cobbler. You can swap out the berries for peaches or apples. If you use peaches or apples, you can omit the flour from the filling.
Use the same measurement listed in the recipe of whatever fruit you choose.
Why is My Cobbler Runny?
A runny cobbler can almost always be blamed on the fruit. Some fruit is just juicier than others. If the filling looks extra saucy when you mix all your filling ingredients together, add a tablespoon or less of cornstarch and whisk it in. That will help thicken it up as it bakes.
What is the Difference Between a Cobbler, Crisp and Crumble?
I don’t see any need to distinguish between the three because they are all a yes from me…always! But if you want to get technical, a cobbler typically is topped with a sweet batter topping. The topping for a crisp or crumble is usually oat based.
All of the above should be served warm with a scoop of vanilla ice cream in my opinion!
Can Cobbler Be Frozen or Made Ahead of Time?
There are two ways you can freeze a cobbler.
- Freeze filling: Mix all of the filling ingredients together and place in a baking dish and freeze for up to 3 months. When you’re ready to make it, place the frozen filling in a 375 degree oven for about 40 minutes and stir it occasionally. Then make the topping and place it on top of the filling and bake for another 20 minutes until golden.
- Freeze the whole baked cobbler: Make the whole cobbler as stated in the instructions. Let it cool completely, then wrap with plastic wrap and then foil. It will keep in the freezer for up to 1 month. When you’re ready to eat it, reheat it in the oven at 350 degrees until it is warmed through. The topping will probably be a little soggy using this method.
Do not freeze the cobbler with unbaked topping. It will not bake well.
This easy blueberry cobbler has a topping that will blow your socks off and a filling that is sweet and juicy perfection. This takes me straight back to my childhood when my mom would make cobbler in the dutch oven when we were camping. Oh how I love the memories that come with summer desserts!
More Mouth-watering Summer Fruit Desserts:
- Peach Cobbler
- Peach Crisp
- Lemon Poppy Seed Bundt Cake
- Blueberry Pie
- Peach Hand Pies
- Brown Sugar Peach Pie Bars
- Strawberry Pie
- Razzleberry Pie
- Deep Fried Peaches
- Grilled Chocolate Strawberry Croissants
- Deep Fried Strawberry Shortcakes
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Summer Blueberry Cobbler
For the Filling
- 8 Cups Blueberries fresh or frozen
- 1/2 Apple Granny Smith, grated
- 1/2 Cup Sugar
- 2 Tablespoons Flour
For the Topping
- 1 1/2 Cup Flour
- 1 1/2 Cups Brown Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 9 Tablespoons Butter unsalted
- 1 Tablespoon Heavy Cream
- Ice Cream for serving-we use Tillamook
- Heat the oven to 375 degrees.
- In a bowl, mix together the berries, apple, sugar and flour.
- Pour into two tart dishes, or an 8x8" baking dish.
- In a large bowl, whisk the flour, sugar, baking powder, and salt together thoroughly.
- Add the butter and cream and using a pastry cutter, cut it into the mixture.
- Then, use your hands to gently squeeze and mix the topping until it all comes together when you squeeze it in the palm of your hand.
- Pull pieces of the batter off and place it on the filling until the filling is mostly covered.
- Bake at 375 for 30-45 minutes or until golden on top.
- Sprinkle with cinnamon sugar.
- Serve with ice cream.
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