This simple slow-cooked dessert comes together in a jiffy. If you like, you can substitute apple or cherry pie filling for the blueberry. —Nelda Cronbaugh, Belle Plaine, Iowa
Featured In: 30 Recipes to Make with Fresh Blueberries
- 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.
Originally published as Blueberry Cobbler in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p97
Reviews for Blueberry Cobbler
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 25, 2015
"A summer dessert for the 4th of July. Easy to make."