This Blueberry Cobbler is bursting with fresh, juicy blueberries and a crispy, yet chewy sugar cookie topping. This easy summer dessert can’t be beat!
If you’re looking for the perfect summer dessert, look no further. This blueberry cobbler is absolutely delicious… and that’s coming from somebody who’s not typically a fruity dessert person! The cobbler filling is syrupy and has a great blueberry flavor while the cobbler topping is perfectly, crispy to contrast the juicy berries and tastes like a brown sugar sugar cookie!
Can i use frozen blueberries?
Yes. Frozen blueberries may be used if fresh blueberries aren’t in season. Be sure to thaw them according to package directions before proceeding with the recipe as written.
Why is my blueberry cobbler runny?
If your cobbler is runny, a few things may have happened:
- The fruit was extra juicy.
- Not enough cornstarch was used.
- It needs to be baked longer.
- It didn’t cool long enough.
The easiest way to fix a runny cobbler would be to bake longer — the filling should be bubbling. Be sure to cover the cobbler with tin foil to avoid burning the pastry top. After the cobbler has finished cooking, it’s important to let it sit for at least 20 minutes, because it will continue to thicken as it cools.
How do you thicken a berry cobbler?
Any cobbler can be thickened with cornstarch or flour. This recipe uses cornstarch to thicken the sauce. Both thicken as they heat and will set as they cool; this helps keep a cobbler from being too runny. Baking the cobbler until the filling is bubbling, then letting it rest for 20 minutes will also help to thicken a cobbler.
How to store
Leftovers will last in a sealed airtight container in the fridge for 4-5 days or in the freezer for up to 6 months.
To reheat, remove from the fridge (or thaw in the fridge, if frozen), then microwave or bake, covered, at 350 degrees F for 10-20 minutes until warm.
Equipment for this recipe
- 3/4 cups unsalted butter melted
- 3/4 cups packed brown sugar light or dark
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour spoon and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 pounds fresh blueberries frozen may be used, but need to be thawed first
- 1/2 cup packed brown sugar light or dark
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1/4 cup turbinado sugar for sprinkling
- Vanilla ice cream or whipped cream for serving
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- Mix melted butter, brown sugar, vanilla, almond extract, flour, baking powder, and salt together in a medium sized bowl until well combined. Set aside.
- Gently toss blueberries, brown sugar, cinnamon, cornstarch, lemon juice, and almond extract together in a large bowl until well combined.
- Pour into prepared baking dish and spread out into an even layer.
- Use a small cookie scoop to scoop the cobbler topping over the filling, then use your hands to gently press down and spread out the topping.
- Sprinkle turbinado sugar over the top.
- Bake in preheated oven for 45-60 mins or until the filling has thickened and the topping has cooked.
- Remove from the oven and cool for 20 minutes in the pan before scooping and serving with vanilla ice cream.
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*Note: Nutrition information is estimated and varies based on products used.