Quick Blueberry Cobbler
Pair our prepared blueberry pie filling with our cobbler and shortcake mix and it will take only minutes to get this quick cobbler in the oven. Serve with your favorite vanilla ice cream or a generous dollop of lightly sweetened whipped cream.
- 1 jar (31 oz./878 g) blueberry pie filling
- 1 package (14.5 oz./411 g) cobbler and shortcake mix
- 1 3/4 cups (14 fl. oz./430 ml) heavy cream
- Sugar for sprinkling (optional)
Preheat an oven to 375°F (190°C).
Pour the pie filling into a 9-inch (23-cm) square baking dish. Set aside.
Place the cobbler and shortcake mix in a large bowl and form a well in the center. Using a wooden spoon, stir in the cream. Using a scoop or measuring cup, drop the dough onto the filling in 9 evenly spaced mounds, each using a scant 1/4 cup of the dough. Sprinkle the cobbler lightly with sugar.
Bake until the topping is golden brown and the filling is bubbling, about 45 minutes. Transfer to a wire rack and let cool slightly before serving. Serves 8.