Blueberry Cobbler

Blueberry cobbler made with sweet, juicy blueberries and topped with flaky, butter pie crust.

Course Desserts

Cuisine American, Southern

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 297kcal

Author Jessica Robinson

Ingredients

6 cups blueberries Fresh or frozen
1 to 1 ½ cups granulated sugar adjust as needed
1 large lemon juice and zest
½ cup instant tapioca
4 tablespoons butter
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Homemade or store-bought pie crust

Instructions

In a large bowl use a large spoon to combine the blueberries, sugar, tapioca, cinnamon, nutmeg, lemon juice and zest.
Butter or spray with cooking spray a 9x13-inch baking dish.
Add the blueberry mixture. Scrape all the sugar and tapioca out of the bowl with a rubber spatula.
Cut the butter into pieces and distribute evenly over the blueberry mixture.
Cut pie crust into thick strips.
Lay pie crust strips across one length of the baking dish.
Pull back every other pie strip. Add a pie crust strip going the opposite direction.
Repeat this process until the entire baking dish is covered.
Use a pastry brush top of pie crust with an egg wash. Sprinkle with granulated or turbinado sugar.
Bake in a preheated 400 degrees F oven for about 60-65 minutes. Or until the filling is bubbling up nicely and the pie crust is golden browned.
Remove the baking pan from the oven and let cool for 30 minutes prior to serving, which will help the filling set properly.

Notes

Blueberry cobbler

You can use homemade or store-bought pie crust.

Cut your pie strips ahead of time and place on a half sheet pan lined with parchment paper, cover loosely with plastic wrap and refrigerate. This will help keep the crust chilled and make it easier to work with.

Set the baking dish on a half sheet pan lined with parchment paper to catch any berry juices that might overflow.

Turn the baking dish fully around half way through the baking process to evenly brown the crust and cook the filling.

Use fresh or frozen blueberries for this cobbler.

I used about 4-5 pints of fresh, local wild blueberries from the farmers market. Which is about 6 cups of blueberries.

If using frozen blueberries you do NOT need to thaw them!

Cobbler will keep for a few days stored in the refrigerator.

Nutrition