Blueberry Pear Cobbler Recipe

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Blueberry Pear Cobbler Recipe

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5 4 4
Publisher Photo
From Hot Springs, Arkansas, Susan Pumphrey shares her mother's comforting cobbler. "Mom used her home-canned pears in this warm dessert, but the store-bought variety works just as well," Susan notes. "People are amazed something that comes together in a cinch tastes this wonderful."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cans (15-1/4 ounces each) sliced pears
  • 1 package (7 ounces) blueberry muffin mix
  • 3 tablespoons butter

Directions

Drain pears, reserving 3/4 cup juice (discard remaining juice or save for another use). Pour pears and reserved juice into a greased 2-qt. baking dish. Sprinkle with muffin mix; dot with butter.
Bake, uncovered, at 400° for 20-25 minutes or until bubbly and top is lightly browned. Yield: 8 servings.
Originally published as Blueberry Pear Cobbler in Quick Cooking July/August 2002, p9

Nutritional Facts

1 each: 178 calories, 7g fat (4g saturated fat), 13mg cholesterol, 231mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 2 cans (15-1/4 ounces each) sliced pears
  • 1 package (7 ounces) blueberry muffin mix
  • 3 tablespoons butter
  1. Drain pears, reserving 3/4 cup juice (discard remaining juice or save for another use). Pour pears and reserved juice into a greased 2-qt. baking dish. Sprinkle with muffin mix; dot with butter.
  2. Bake, uncovered, at 400° for 20-25 minutes or until bubbly and top is lightly browned. Yield: 8 servings.
Originally published as Blueberry Pear Cobbler in Quick Cooking July/August 2002, p9

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Reviews forBlueberry Pear Cobbler

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MY REVIEW
Cook_aholic User ID: 797539 85392
Reviewed Aug. 22, 2014

"This was a good quick idea. I had to add a little more liquid so I used the reserved pear juice. We like our cobbler juicy and gooey. I also freeze blueberries every season so I added a cup of them. Sprinkled them right on the pears. Pretty as well as yummy. Had to add a dollop of fat free whip cream on top!"

MY REVIEW
PollyHeather User ID: 7450907 85388
Reviewed Oct. 19, 2013

"I used frozen blueberries and frozen pears. After they defrosted I added the butter. I used a cinnamon coffee cake mix. Results were great. Thanks for this easy idea and yummy dessert."

MY REVIEW
blbarry55 User ID: 2896331 35443
Reviewed Nov. 18, 2009

"Fast easy and delicious...my family loves it and it goes with any meal"

MY REVIEW
meroach73 User ID: 1045799 112900
Reviewed May. 2, 2009

"Substitute Betty Crocker's Blueberry Muffin mix, reserve another 1/4-1/2 cup juice, and rinse blueberries. Add the extra reserve and scatter the blueberries before adding the mix and butter."

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