This buttery blueberry cobbler topped with a cinnamon-spiced oat crumble is the perfect summer dessert. Juicy blueberries and crunchy pecans make every fruity, baked bite irresistible!
Why You’ll Love This Easy Blueberry Cobbler Recipe
This maple-sweetened blueberry cobbler is great for summer gatherings because it’s easy to feed a crowd and also make ingredient swaps if needed.
- Great for leftovers. Stir leftover granola into the crumble for more flavor and crunch.
- Beginner-friendly. Layer the fruity filling and oat-crumble in the baking dish, and then pop it into the oven. It’s super simple!
- Versatile. Add a berry mix or sweet peaches for easy variations filled with more summer fruit.
- Perfect for gatherings. You don’t need to worry about slicing. Serve it in the baking dish and let everyone help themselves.
What You’ll Need
The spiced oat crumble will be your favorite part of this baked blueberry cobbler. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
For the Filling
- Blueberries – Feel free to use leftover blueberries that aren’t as round and plump anymore.
- Cornstarch – All-purpose flour and tapioca starch work too.
- Maple syrup – Agave syrup and raw honey are great swaps.
- Lemon juice – Reduce the amount by half if you use lime juice.
- Cinnamon – You can also use ground nutmeg.
- Vanilla extract – Go for almond extract if that’s what you’ve got on hand.
- Salt – Kosher salt is best.
For the Crumble
- Regular oats – They must be old-fashioned because quick oats will make the crumble chewy and rubbery.
- Gluten free baking flour – All-purpose flour works too.
- Pecans – Chopped almonds, macadamias, and walnuts are great as well.
- Maple syrup – You can also use light brown sugar as a sweetener.
- Cinnamon – Feel free to use 1/4 teaspoon ground cardamom instead.
- Salt – Skip it if you use salted butter.
- Butter – I prefer unsalted butter, but margarine works too.
Should I Use Fresh Or Frozen Blueberries?
Both fresh and frozen blueberries are fine for making this cobbler. If you use frozen, make sure they’re completely thawed and drained. If they’re not, they’ll release all the excess moisture into the baking dish and the crumble won’t become crispy.
How To Make Blueberry Cobbler
You’ll love that the filling and crumble only need to be mixed and then poured into the baking dish. Scroll to the bottom of the post for the full recipe card.
- Prep the filling. Preheat the oven to 350F. Mix the blueberries, cornstarch, maple syrup, lemon juice, cinnamon, vanilla extract, and salt in a large bowl until well combined. Pour it into a cast-iron skillet. You can also use a baking dish.
- Make the crumble. Use your hands to mix the oats, flour, pecans, maple syrup, cinnamon, salt, and butter in a separate bowl until course and crumbly. If you don’t like mixing with your hands, use a wooden spatula.
- Bake it. Evenly sprinkle the crumble mixture over the blueberry filling in the baking dish. Pop it into the oven for 35-40 minutes.
- Serve. Remove it from the oven and let it cool for 10 minutes. Serve and enjoy!
Tips & Variations
Spice up your baked blueberry cobbler with fresh peaches, ground cardamom, or leftover granola.
- Make it a berry cobbler. Swap half of the blueberries for a berry mix if you want to add more natural sweetness and tartness to your cobbler.
- Use leftovers. Mix any Coconut Blueberry Granola or Almond Joy Granola into the crumble for extra crunch. My Simple Gluten Free Granola works too.
- More crunch. Stir 2-3 tablespoons chia seeds or flax seeds into the crumble mixture for more texture.
- Add toppings. Sprinkle the cobbler with dried cranberries, shredded coconut, mini chocolate chips, or whipped cream.
- More spices. Mix 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cardamom into the crumble ingredients for an extra warmly-spiced crumble.
- Turn it into a peach-blueberry cobbler. Swap 1/4-1/2 of the blueberries in the filling for diced peaches (fresh or canned).
Serving Suggestions
This blueberry cobbler is an easy dessert option. Top it with vanilla ice cream, frozen yogurt, or my Espresso Chocolate Chip Ice Cream. You can also enjoy it with a glass of milk, a cup of tea, or your favorite coffee. Try it with my Iced Chai Tea Latte, Sweet Cream Iced Coffee, or Coconut Milk Thai Iced Coffee.
How To Store & Reheat Leftovers
Cover the baking dish with foil to reduce clean-up for storing and reheating.
- Fridge: Place it away from strong-smelling foods like onions. It’ll keep for up to 4 days.
- To reheat it: Microwave it in 15-second increments until warm. For larger portions, use the oven at 300F for 20-25 minutes.
More Blueberry Desserts To Try
- Blueberry Lemon Scones
- Fresh Mini Blueberry Galettes
- Goat Cheese Cheesecake with Lemon Blueberry Compote
- Lemon Blueberry Muffins
Blueberry Cobbler Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: British
- Diet: Gluten Free
Description
This baked blueberry cobbler recipe with a buttery crumble is an easy summer dessert packed with crunchy pecans, oats, and fresh blueberries.
Ingredients
For the Filling
- 4 cups blueberries
- 1 tablespoon cornstarch
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
For the Crumble
- 1 cup regular oats
- 1 cup 1:1 gluten free baking flour
- 1 cup finely chopped pecans
- 1/2 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 tablespoons melted butter
Instructions
- Preheat oven to 350°F.
- To a large bowl add, blueberries, cornstarch, maple, lemon juice, cinnamon, vanilla, and salt. Gently toss to coat all the fruit.
- Pour fruit mixture into 9″x9″ baking dish or 11″ skillet.
- In medium bowl, add regular oats, flour, pecan, maple, cinnamon, salt, and butter.
- Using your hands, mix the cobbler until everything is combined.
- Sprinkle cobbler topping on top of the fruit mixture.
- Bake for 35-40 minutes, until top is browned.
- Remove from oven and serve! (optional: top with vanilla ice cream)
34 comments on “Blueberry Cobbler”
I had asked what Is the quantity of blueberries to use. It does not say it in the recipe. Appreciate a reply because it looks very good. Thank you.
Just updated. I’m sorry it took me a while. I can’t believe I forgot to add the measurements. 🙁
I haven’t made it yet because nowhere in the recipe can I find how many cups of blueberries. In the list it has all the ingredients but how many cups.
Just updated. I’m so sorry it took me a while to respond.
How many cups of blueberries do you use? It doesn’t say it in the recipe. Thank you.
I know.. I just updated. Thanks for the heads up!
How many cups of blueberies? The recipe does not indicate.
I know.. I can’t believe I forgot to add the quantity. Just updated.
How many cups of blueberries? My recipe doesn’t say.
I know.. I can’t believe I forgot to add the quantity. Just updated.
How many cups of blueberries, please.
I’m so sorry. It’s 4 cups. I have recently updated the recipe to reflect that.
Would this work well with raspberries and blackberries?
it would probably work better with blackberries.. or you could use strawberries too.
I added a little unsweetened coconut to topping. Next time I’d add a pinch of coconut sugar to blueberries to cut the tartness. Good.
oh… that sounds delicious karen, love the additions!
Just fabulous. Did it in one deep casserole dish and worthy of company dinner, no fail!!
Oh… awesome Jami! So glad you liked it… totally company worthy! 🙂
looks amazing! I’d love to try more paleo, but my carbs are like family to me 🙂 hard to let go
oh girl! I love my carbs too, I just do the occasional paleo to have a “feel good” moment every once in a while. 🙂 hehe
Yum!!! That looks delicious Krista. I need to look into more Paleo recipes to reduce carbs 🙂 Thank you so much for joining us and sharing at Best of the Weekend! Pinning to our party board. Have a wonderful weekend and please join us next Friday.
They really aren’t that hard to make, its just omitting a few things. 🙂 Thanks for sharing and pinning Lisa, so appreciate you and the girls at Best of the Weekend party! 🙂
This looks so yummy Krista! Anything with blueberries is awesome to me! Can’t wait to try it!
Oh, I’m right there with you girl. My favorite part about making this dish was my little guy was up on the counter helping me, I walked away for a second to grab something and he has a mouthful of blueberries in his mouth! haha… Cracked me up! Anyways, this really is a great and simple dessert. I hope you and the fam like it!
I know what you mean!! I feel like everytime I try to cut back on sugar, every blog post I read is a dessert recipe. I pinned this recipe to my Does a Body Good Board so the next time I get a craving, I’ll be making this!
For real.. or everything on pinterest is dessert! It’s a killer girl! Thanks for pinning and I hope you and hubbie like it. 🙂 PS looks like you had a blast in NY… so jealous!
We have been doing a lot of blueberries here – will have to give these a try!!!
Yeah, i know! I saw the awesome Dulce de Leche post today! 🙂 Thanks for stopping by and I’m totally trying your recipe too Gina!
I appreciate sweet treats that equate to less guilt like this! The best part about crumbles is that baked fruit doesn’t need much to taste indulgent. This looks great!
OH me too! They even taste better when you know they aren’t going to pack the pounds on. 🙂 Thanks for stopping by Marcie!
Blueberries are soooo good this time of year. Your cobbler looks and sounds absolutely delicious, great job!
Happy Blogging!
Happy Valley Chow
They so are, I saw them at the grocery store this weekend and just couldn’t resist. 🙂
Krista,
You might want to correct the recipe, as it stands it calls for cups of blueberries with no quantity specified.
Oh my goodness I cannot believe I didn’t add that! Thank you so much! The recipe is updated. For the record it was 4 cups. 🙂