The 3-Ingredient Shortcut Cobbler I Make All the Time
Simply Recipes
Canned blueberry pie filling topped with torn refrigerated biscuit pieces and baked until the topping is golden and caramelized.
Ingredients3
Directions5 Start Cooking
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Preheat the oven to 350°F.
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Spread the blueberry pie filling evenly in the bottom of a 13x9-inch baking dish.
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Cut each biscuit into four pieces (you'll have 32 pieces total when you're done). Scatter the pieces over the blueberry pie filling—do not press them down. Sprinkle the sugar on top of the biscuits.
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Bake the cobbler, uncovered, until the biscuits are dark golden brown on top and appear a little gooey on the bottom, 35 to 40 minutes.
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Allow the cobbler to cool for 5 minutes, then serve with vanilla ice cream or whipped cream. Refrigerate leftover blueberry cobbler in an airtight container for up to 3 days. Reheat in the microwave in 15-second increments until warmed through. Love the recipe? Leave us stars and a comment below!
Nutrition per serving
Nutrition unavailable — not all ingredients are resolved.
Not evaluated: Vegan, Vegetarian, Gluten-free, Dairy-free, Lactose-free, Egg-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free, Nightshade-free