Blueberry Pear Cobbler
Total TimePrep/Total Time: 25 min.
- 2 cans (15-1/4 ounces each) sliced pears
- 1 package (7 ounces) blueberry muffin mix
- 3 tablespoons butter
- 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.
Nutrition Facts1 each: 178 calories, 7g fat (4g saturated fat), 13mg cholesterol, 231mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 2g protein.
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!
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.
Nov 18, 2009
Fast easy and delicious...my family loves it and it goes with any meal
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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