Blueberry Cobbler

5 from 1 vote

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!

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American

Keyword: blueberry dessert, easy cobbler, easy summer dessert, fruit dessert

Servings: people

Calories: 316kcal

Author: Jennifer Debth

Equipment

Ingredients

Cobbler Topping

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

Cobbler Filling

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

US Customary - Metric

Instructions

Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.

Cobbler Topping

Mix melted butter, brown sugar, vanilla, almond extract, flour, baking powder, and salt together in a medium sized bowl until well combined. Set aside.

Cobbler Filling

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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Nutrition