Cherry Blueberry Cobbler

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My quick and easy cherry blueberry cobbler recipe includes both cherry and blueberry pie filling underneath a deliciously buttery crust.

cherry blueberry cobbler

Today I’m sharing a quick and easy recipe for an absolutely delicious cherry blueberry cobbler. This whole thing is ready to go in the oven in under five minutes and features juicy berries beneath a buttery crust.

If you read this post, this is the recipe using that special shortcut ingredient that I picked up at my local Kroger! They have a huge selection of Martha White mixes and I’m going to show you that they aren’t just for making muffins. Yep, we’re using a blueberry muffin mix to make this cobbler recipe today. Trust me, it works and results in the most delicious topping for our cobbler. The only other ingredients you’ll need are cherry pie filling, blueberry pie filling, and butter. That’s it!

Our 4-ingredient cherry cobbler is so quick and easy to make and the end result is to die for. I mean, I don’t know how anyone can resist the combination of juicy fruit and the crumbly muffin topping. I know I can’t. Now, seeing as it is a cobbler, it would be rude to not serve it with vanilla ice cream or whipped cream as well.

Alright, let’s get cooking. Don’t blink, because you might miss it!

ingredients for cherry blueberry cobbler.

Recipe Ingredients

  • Melted unsalted butter
  • Blueberry pie filling
  • Cherry pie filling
  • Martha White blueberry muffin mix

How to Make Cherry Blueberry Cobbler

mix together the butter and muffin mix, spread fillings in bottom of dish, add muffin mix on top, and bake.

Stir together muffin mix and melted butter until well blended.

Stir together pie fillings in an 8×8 baking dish. 

Pour muffin mix batter over the pie fillings. 

That’s it! Now you’re ready to bake.

cherry blueberry cobbler

Bake that at 350 for 45 to 50 minutes or until golden brown on top like this.

You’re in for one Jim Dandy of a cobbler, bursting with juicy berries with an incredibly flavorful buttery crust. 

cherry blueberry cobbler

Keep this recipe in mind next time you need a quick dessert.

Switch up the muffin mix flavors and types of pie filling to your own favorite combinations!


  • Store leftover cobbler in an airtight container in the fridge for up to 3 days. I recommend reheating briefly in the oven to get the top crispy again.
  • You can also freeze cobbler leftovers for up to 3 months. I recommend wrapping it in both plastic wrap and aluminum foil to prevent freezer burn. Thaw in the fridge and reheat in the oven as above.

Recipe Notes

  • This mixed berry cobbler recipe won’t really work with fresh fruit, like fresh cherries or fresh blueberries. You really need the thickness of the pie filling for this particular recipe to work. But if you want to use fresh berries or even frozen berries, check out my berry cobbler recipe below.
  • For added flavor, sprinkle a teaspoon of ground cinnamon into the cobbler topping or on top of the berries.
  • Make this mixed berry cobbler recipe work for you and use any kind of pie filling you like.
  • The combination of cherries and blueberries makes this a unique dessert for the Fourth of July as well!

Recipe FAQs

What’s the difference between a berry cobbler and a berry crisp?

A cobbler has a buttery biscuit topping, while a crisp has a crumbly streusel topping often made with oats.

Check out these other scrumptious cobbler recipes:

Berry Cobbler

Chocolate Cobbler

Pineapple Cobbler

Cream Cheese Strawberry Cobbler

Easy Crescent Cherry Cream Cheese Cobbler

Easy Old-Fashioned Peach Cobbler Recipe

Cherry Blueberry Cobbler

My quick and easy cherry blueberry cobbler recipe includes both cherry and blueberry pie filling underneath a deliciously buttery crust.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: berry, blueberry, cherry, cobbler
Servings: 8
Calories: 517kcal


  • 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


  • 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 8x8 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.


Calories: 517kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.

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  1. 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!

  2. I know this recipe was posted over a year ago but I clicked link from buzzfeed, just wanted to say this recipe was awesome.

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