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Blueberry Pear Cobbler

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."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

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

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Reviews

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Average Rating:
  • Allison
    Jan 20, 2019

    This was a wonderful, cheap and quick dessert! I used strawberry muffin mix and canned peaches. I also mixed the muffin mix, peaches and juice together and poured into a greased dish. Omitted the butter. Worked just fine. Next time I plan on using only one can of peaches and maybe adding just a touch of cinnamon.

  • Cook_aholic
    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!

  • PollyHeather
    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.

  • blbarry55
    Nov 18, 2009

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

  • meroach73
    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.