Blueberry cobbler is a classic dessert, but sometimes you just need a shortcut. This recipe uses canned blueberry pie filling to drastically reduce prep time without sacrificing flavor. It's perfect for busy weeknights or when you crave a warm, comforting treat without the fuss. This recipe is easily adaptable to other fruit pie fillings as well!
Why Use Pie Filling for Blueberry Cobbler?
Using canned blueberry pie filling offers several key advantages:
- Time Savings: No need to wash, sort, and prepare fresh blueberries. This saves significant prep time.
- Convenience: Pie filling is readily available in most grocery stores, making it a convenient ingredient to have on hand.
- Consistent Results: The filling provides a consistent level of sweetness and thickness, reducing the risk of an undercooked or overly tart cobbler.
- Easy Adaptability: This recipe works well with other fruit pie fillings, such as cherry, apple, or peach.
Ingredients You'll Need:
- 1 (21 ounce) can blueberry pie filling
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- Optional: 1/4 cup chopped pecans or walnuts for added texture
Instructions:
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Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 8x8 inch baking dish or a similar-sized oven-safe skillet.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Add Wet Ingredients: Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until just combined; do not overmix.
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Assemble the Cobbler: Pour the blueberry pie filling into the prepared baking dish. Pour the batter evenly over the pie filling. If using, sprinkle with chopped nuts.
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Bake: Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
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Cool and Serve: Let the cobbler cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream.
Frequently Asked Questions (FAQs):
Can I use frozen blueberries instead of pie filling?
Yes, absolutely! If using frozen blueberries, thaw them completely and drain off any excess liquid before adding them to the baking dish. You may need to adjust the sugar depending on the sweetness of your blueberries.
What kind of milk should I use?
Whole milk or 2% milk will work best for this recipe. They will create a richer, more tender topping. Skim milk can be used, but the topping may be slightly drier.
How can I make this cobbler gluten-free?
Use a gluten-free all-purpose flour blend in place of the regular all-purpose flour. Be sure to check the package directions for any necessary adjustments to liquid amounts.
Can I make this ahead of time?
The cobbler is best served fresh from the oven, but you can assemble it ahead of time and refrigerate it until ready to bake. Add about 5-10 minutes to the baking time if baking from cold.
What other fruits can I use this recipe with?
This recipe works wonderfully with other fruit pie fillings like cherry, apple, peach, or even mixed berry.
How do I store leftover cobbler?
Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or oven.
This easy blueberry cobbler recipe using pie filling is a guaranteed crowd-pleaser. The convenience and delicious results make it a perfect dessert for any occasion. Enjoy!
