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Blueberry Cobbler

 Blueberry Cobbler
This simple-to-make dessert comes together in a jiffy. If you like, you can substitute the blueberry pie filling with other flavors, such as apple or cherry.—Nelda Cronbaugh, Belle Plaine, Iowa
6 ServingsPrep: 10 min. Cook: 3 hours


  • 1 can (21 ounces) blueberry pie filling
  • 1 package (9 ounces) yellow cake mix
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted
  • Vanilla ice cream, optional


  • Place pie filling in a greased 1-1/2-qt. slow cooker. Sprinkle with
  • cake mix and pecans. Drizzle with butter. Cover and cook on high for
  • 3 hours or until topping is golden brown. Serve warm with ice cream
  • if desired. Yield: 6 servings.
Nutritional Facts: 2/3 cup (calculated without ice cream) equals 449 calories, 14 g fat (7 g saturated fat), 20 mg cholesterol, 343 mg sodium, 79 g carbohydrate, 3 g fiber, 2 g protein.