Slow cooker blueberry cobbler is a delicious and easy-to-make dessert that is cooked slowly in a crockpot or slow cooker. It combines the sweetness of blueberries with a buttery, biscuit-like topping made from refrigerated dough to create a warm and comforting dessert.
Slow Cooker Blueberry Cobbler
Slow cooker blueberry cobbler is a fantastic dessert to make when you want something sweet and comforting, but don’t want to spend a lot of time in the kitchen. The slow cooking process (I call it magic) allows the flavors to meld together and creates a soft, gooey blueberry filling with a slightly crisp topping. It’s perfect for serving at gatherings, potlucks, or as a special treat for yourself and your loved ones.
For the ultimate treat, serve warm with a scoop of vanilla ice cream or whipped cream. Yum!
How long does blueberry cobbler take in the crockpot?
This recipe takes about 2 hours, 30 minutes to 3 hours. The cobbler will be done with the berries are bubbling and biscuits are lightly browned.
How many blueberries do you need?
You need 4 cups of fresh blueberries for this recipe. 4 cups equals a 18 ounce clamshell container.
How to Make
TIP: Make sure to spray the slow cooker with nonstick spray or use a slow cooker liner or you won’t be able to easily remove it and serve “whole” on a plate.
Remove the refrigerated biscuits from the tube. We usually get Pillsbury original or butter tastin’ biscuits. Cut each one up into quarters.
Mix brown sugar and cinnamon in one bowl, melted butter in another, and then dip each biscuit into the melted butter and then cinnamon sugar mixture.
Place the biscuits pieces around the edge of the bottom of the slow cooker.
Mix blueberries, flour, brown sugar and ground cinnamon together in a large bowl, gently stirring to coat them in the sugar mixture.
If you have any remaining butter left from dipping the biscuits, pour it into the bowl with the blueberries.
Pour blueberry mixture in the middle of the biscuit ring in the slow cooker.
Cook on LOW for 2 hours 30 minutes to 3 hours. Slow cookers can vary, so make sure to check it. The cobbler is done when the blueberries start to bubble and the outer biscuits are lightly browned.
Serve warm and enjoy!
What can I put on top of blueberry cobbler?
- Vanilla Ice Cream: A classic choice that complements the warm cobbler with its creamy texture and sweet flavor.
- Whipped Cream: Dollop some freshly whipped cream on top of the blueberry cobbler to add a light and fluffy element.
- Crème Fraîche: Similar to sour cream, crème fraîche has a tangy flavor that pairs well with the sweetness of blueberry cobbler
- Greek Yogurt: If you prefer a slightly healthier option, you can try topping your cobbler with Greek yogurt.
- Almonds or Pecans: For some crunch and nutty flavor, sprinkle toasted almonds or pecans over the cobbler.
- Lemon Zest: Grate some fresh lemon zest over the cobbler to add a bright citrus flavor.
- Cinnamon Sugar: Sprinkle a mixture of cinnamon and sugar over the cobbler before serving. It adds a touch of warmth and sweetness to the dessert.
How to Store
Blueberry cobbler can be stored in the refrigerator for up to 3 to 4 days. To store blueberry cobbler, follow these steps:
- Allow the cobbler to cool completely before storing.
- Transfer any leftover cobbler to an airtight container.
- Place the container in the refrigerator.
When you’re ready to enjoy it again, you can reheat the cobbler in the microwave or oven until warmed through.
Enjoy your blueberry cobbler!
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Slow Cooker Blueberry CobblerPrint
- 10 ounce tube biscuit dough (original or butter flavored)
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/3 cup butter melted
- 4 cups fresh blueberries washed
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- Spray a slow cooker bowl with nonstick spray or use a slow cooker liner.
- Cut each biscuit up into 4 quarters.
- In a small bowl mix 1/2 cup brown sugar and 1 tablespoon cinnamon. In another bowl have the melted butter. Dip each biscuit into the melted butter and then roll in the cinnamon sugar mixture. Save any leftover butter for a future step.
- Place biscuit pieces on the bottom of the slow cooker around the edges, forming a ring
- In a bowl mix together blueberries, flour, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon and any remaining butter, tossing ingredients together gently to coat the blueberries.
- Pour the blueberry mixture in the center of the ring at the bottom of the slow cooker.
- Cook on LOW for 2 hours, 30 minutes – 3 hours or until blueberries start to bubble and biscuits are lightly browned. Serve with a scoop of vanilla ice cream or whipped cream on top.