Blueberry Cobbler full of berries with a sweet, buttery, cake-like yet crispy topping served with ice cream is dessert perfection.
- 18 ounces fresh or frozen blueberries, rinsed about 3 cups worth
- ¼ cup sugar
- 2 tablespoons cornstarch
- ¼ cup ground cinnamon
- 1 cup all purpose flour
- ¼ cup white sugar
- ¼ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons COLD butter grated
- ¼ cup boiling hot water
Cinnamon Sugar Topping
- 3 tablespoons white sugar
- 1 teaspoon cinnamon
Preheat oven to 400°F. Grease an 8" square baking dish with butter. Pour the pie filling into the baking dish.
Combine the flour, white sugar, brown sugar, baking powder, and salt in a mixing bowl and whisk to combine. Grate the COLD butter and immediately toss it into the flour mixture. Cut the butter into the flour mixture with a fork.
Stir in the boiling water, just until combined, leaving plenty of little lumps of butter. Drop the topping over the berries in spoonfuls. (I like to use my smallest cookie scoop to do this.)
Stir together the sugar and cinnamon for the topping and sprinkle it over the cobbler topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28-30 minutes. Serve warm or at room temperature.
If you don't have fresh berries or frozen berries on hand, swap in 2½ cups of homemade Blueberry Pie Filling or a 21-ounce can of store-bought pie filling. Both of these variations are great options.
Calories: 349kcal | Carbohydrates: 66g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 278mg | Potassium: 124mg | Fiber: 3g | Sugar: 48g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg