Blueberry Cobbler
Taste of Home
Sign in to save, schedule, and share photos
Be the first to rate this recipe or share a photo
This simple slow-cooked dessert comes together in a jiffy. If you'd like, you can substitute apple or cherry pie filling for the blueberry. —Nelda Cronbaugh, Belle Plaine, Iowa
Ingredients5
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
Steps
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.
Full recipe on Taste of Home
The original recipe, as publishedView full recipe
The original recipe on Taste of HomeNo photos yet. Cook this recipe and share a photo.
How people cook thisHow you cook this
No one has recorded cooking this yet
Average rating
No ratings
Sign in to see how you cook this
Recipe Stats
Average rating
No ratings
Comments
0
Photos
0