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Blueberry Cobbler Recipes

Looking for recipes for blueberry cobblers? Taste of Home has the best blueberry cobbler recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.

Maple Blueberry Crisp

Maple Blueberry Crisp

Maple Blueberry Crisp

With sweet blueberries and a tender crumb topping, this yummy crisp makes a wonderful treat following a brunch or evening meal. I sometimes top servings with a scoop of vanilla ice cream.—Mona Wright, Villa Rica, Georgia

Pear-Blueberry Granola

Pear-Blueberry Granola

Pear-Blueberry Granola

Oatmeal fans will love this dish. Although the pears, blueberries and granola make a beautiful breakfast, with vanilla ice cream, the recipe also makes a delicious dessert.—Lisa Workman, Boones Mill, Virginia

Slow-Cooked Blueberry Grunt

Slow-Cooked Blueberry Grunt

Slow-Cooked Blueberry Grunt

If you love blueberries, then you can't go wrong with this easy slow-cooked dessert. For a special treat, serve it warm with vanilla ice cream.—Cleo Gonske, Redding, California
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Very Berry Crisp

Very Berry Crisp

Very Berry Crisp

“I love this recipe because it’s easy, low-fat, versatile and delicious! The crispy topping is flavored with graham cracker crumbs, cinnamon and almonds and doesn’t taste light at all. Great with frozen yogurt or whipped topping.” —Janet Elrod, Newnan, Georgia

Blueberry-Apple Cobbler with Almond Topping

Blueberry-Apple Cobbler with Almond Topping

Blueberry-Apple Cobbler with Almond Topping

Combine the buttery richness of a cobbler with the crunch of a crumble for a wonderful dessert or brunch dish. — Cathy Rau, Newport, Oregon

Fruit & Granola Crisp with Yogurt

Fruit & Granola Crisp with Yogurt

Fruit & Granola Crisp with Yogurt

Here's an easy recipe you can feel good about. Blueberries and peaches are such a delightful flavor combination. —Sue Schmidtke, Oro Valley, Arizona

Skillet Blueberry Slump

Skillet Blueberry Slump

Skillet Blueberry Slump

My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been eating slump for nearly 60 years! —Eleanore Ebeling, Brewster, Minnesota
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