Cherry Blueberry Cobbler
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Looking for an impressive dessert that takes just 5 minutes to prep? This foolproof Cherry Blueberry Cobbler combines the sweet-tart flavors of summer berries with a golden, buttery topping that’ll have everyone asking for seconds!
Why You’ll Love This Easy Cherry Blueberry Cobbler
There’s something magical about the combination of juicy cherries and plump blueberries bubbling beneath a crispy, golden crust. This isn’t just any cobbler recipe – it’s your secret weapon for those moments when you need a show-stopping dessert without the stress.
What makes this recipe special:
- Only 4 simple ingredients (seriously!)
- 5-minute prep time – perfect for busy weeknights
- Uses convenient pie fillings for consistent results
- Clever shortcut with muffin mix creates the perfect topping
- Great for beginners and experienced bakers alike
Perfect for summer barbecues, last-minute potluck desserts, or treating your family to something special, this cherry blueberry cobbler delivers every time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Here’s what you’ll need:
- 1 can (21 oz) cherry pie filling – provides that classic tart-sweet flavor
- 1 can (21 oz) blueberry pie filling – adds bursts of juicy sweetness
- 1 pouch Martha White blueberry muffin mix – your secret to the perfect topping
- ½ cup (1 stick) unsalted butter, melted – creates that irresistible buttery crust
Pro tip: Keep these ingredients on hand for whenever a cobbler craving strikes!
How to Make Cherry Blueberry Cobbler
Step 1: Prepare Your Oven and Dish Preheat your oven to 350°F. Grab an 8×8 inch baking dish – this size gives you the perfect fruit-to-topping ratio.
Step 2: Make the Topping In a medium bowl, stir together the muffin mix and melted butter until well combined. The mixture should look like a thick, pourable batter. Set aside while you prepare the fruit.
Step 3: Combine the Fillings Empty both cans of pie filling directly into your baking dish. Gently stir them together until the cherries and blueberries are evenly distributed. The colors are absolutely gorgeous!
Step 4: Assemble and Bake Pour the muffin mix batter evenly over the fruit mixture. Don’t worry about making it perfectly smooth – those rustic peaks and valleys will create beautiful golden spots.
Bake for 45-50 minutes, or until the top is golden brown and you can hear the fruit gently bubbling around the edges.
Step 5: Serve and Enjoy Let it cool for just a few minutes (trust me, it’s worth the wait to avoid burning your tongue!). Serve warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Expert Tips for Perfect Cobbler Every Time
- Why pie filling works best: Unlike fresh fruit, pie filling has the perfect consistency and sweetness level for this recipe. Fresh berries can make the cobbler too watery or require additional thickeners.
- Butter temperature matters: Make sure your butter is fully melted but not hot. Hot butter can start to cook the muffin mix prematurely.
- Don’t overmix: Stir the topping just until combined. A few lumps are perfectly fine and actually desirable for texture.
- Visual cues for doneness: Look for a golden-brown top and listen for gentle bubbling around the edges. The topping should spring back lightly when touched.
Delicious Variations to Try
Once you’ve mastered the basic recipe, try these tasty twists:
- Spiced Version: Add 1 teaspoon ground cinnamon to the muffin mix for warm, cozy flavors.
- Mixed Berry Madness: Substitute strawberry or mixed berry pie filling for either the cherry or blueberry.
- Patriotic Perfect: This cherry-blueberry combo is naturally perfect for Fourth of July celebrations!
- Different Mix Flavors: Try vanilla or even lemon muffin mix for variety.
Storage and Reheating Tips
- Refrigerator Storage: Store leftover cobbler covered in the refrigerator for up to 3 days. The flavors actually get even better overnight!
- Freezer Storage: Wrap individual portions in plastic wrap and aluminum foil. Freeze for up to 3 months.
- Reheating: For best results, reheat in a 300°F oven for 10-15 minutes to restore the crispy top. Microwave reheating works in a pinch but won’t restore the crispiness.
Frequently Asked Questions
Can I use fresh berries instead of pie filling?
This particular recipe is designed for pie filling, which provides the right consistency and sweetness. For fresh berry cobbler, you’d need to adjust the recipe significantly with added sugar and thickeners.
What’s the difference between cobbler and crisp?
Great question! Cobbler has a biscuit-like or cake-like topping (like this recipe), while crisp has a crumbly streusel topping usually made with oats, flour, and butter.
Can I make this gluten-free?
Yes! Simply substitute a gluten-free muffin mix for the regular version. The rest of the recipe remains the same.
Why is my cobbler too runny?
This usually happens when the oven temperature is too low or the baking time is too short. Make sure your oven is fully preheated and bake until golden brown.
Check out these other scrumptious cobbler recipes:
Cream Cheese Strawberry Cobbler
Easy Crescent Cherry Cream Cheese Cobbler
Easy Old-Fashioned Peach Cobbler Recipe
Ingredients
- 1 21-ounce can blueberry pie filling
- 1 21-ounce can cherry pie filling
- 1 pouch Martha White Blueberry Muffin Mix
- 1/2 cup unsalted butter, melted or 1 stick
Instructions
- Stir together the muffin mix and melted butter until blended and set aside.1 pouch Martha White Blueberry Muffin Mix, 1/2 cup unsalted butter, melted
- Empty both cans of pie filling into an 8×8 baking dish. Stir them together until well incorporated. Pour muffin mix batter over the top.1 21-ounce can blueberry pie filling, 1 21-ounce can cherry pie filling
- Place in a 350-degree oven for 45 to 50 minutes or until golden brown on top.
- Serve warm with ice cream or whipped cream, if desired.
I’m making this again today.
🙂 Have a bite or two for me Barbara!!
So simple and so good. TY
I a man so glad you liked it!!
My daughter made this recently and the top never really browned or got crunchy. This may be a goofy question but do you make the muffin mix as directed on the package and then add the butter to that? The recipe seems very simple but it does seem as she missed a step somewhere. Thanks for your help!
I know this recipe was posted over a year ago but I clicked link from buzzfeed, just wanted to say this recipe was awesome.
I am so glad you liked it Mike!! Welcome to Southern Plate!!