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Blueberry Cobbler

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
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    6 servings


  • 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.
Nutrition Facts
2/3 cup: 449 calories, 14g fat (7g saturated fat), 20mg cholesterol, 343mg sodium, 79g carbohydrate (57g sugars, 3g fiber), 2g protein.

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Average Rating:
  • Janadele
    Jun 25, 2015

    A summer dessert for the 4th of July. Easy to make.

  • breynolds87
    Jun 30, 2012

    I have never made my own pie or cobbler before. It was my day to bring in a treat for my team at work, so I threw this all in my crockpot on my lunch hour, and it was a big hit! Perfect with a scoop of ice cream on top.

  • Linda Sade
    May 27, 2012

    I made this last night using white cake mix and cherry pie filling. The fellas all like it and the wives wanted the recipe.

  • Sprowl
    May 25, 2012

    Tasty and easy. The Jiffy 9oz cake mix is no longer available in by area, so I use half of a regular 18oz cake mix. I also have substituted fruit. The cherry is great!Perfect size for 2 or 3.

  • Michelle
    May 1, 2012

    No comment left