Blueberry Pear Cobbler Recipe
- 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.
1 each: 178 calories, 7g fat (4g saturated fat), 13mg cholesterol, 231mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 2g protein .
Reviews for Blueberry Pear Cobbler
"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!"
"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."
"Fast easy and delicious...my family loves it and it goes with any meal"
"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."