Blueberry Cobbler Crisp

Last week, I made our delicious Peach Cobbler Crisp. As we were enjoying it, I thought to myself “I bet other types of fruit would be great in this too”. Since I am a huge fan of blueberries, I knew that was the next combination I needed to try. I ran to the store the next day to pick up the blueberry pie filling and made this that evening. WOW! I am not sure which one is my favorite between the peach and blueberry, but let me tell ya, both are equally out of this world delicious! Not only does this only take a few minutes to throw together, but the flavor is amazing. The pecans on top provide a slight crunch, the Bisquick gives this a cake like topping, and then the blueberries add the perfect amount of sweetness! Whether making this for your family, friends, parties, etc., this is bound to be a hit with any blueberry loving fan!! Enjoy!!

 

Ingredients:

  • 2 cans blueberry pie filling
  • 2 cups Bisquick (or 2 cups of this DIY Bisquick recipe)
  • 1/2 cup sugar
  • 1 cup butter (2 sticks) melted
  • 1/2 cup pecans

 

Directions:

  1. Grease a bundt pan.
  2. Add the two cans of pie filling to the bottom of the pan.
  3. Sprinkle the Bisquick on top of pie filling.
  4. Sprinkle sugar on top of Bisquick.
  5. Melt butter and pour on top of sugar.
  6. Sprinkle pecans on top of butter.
  7. Place pan into preheated oven, 375, and bake for about 45 minutes.
  8. Remove from oven and allow to cool for a few minutes.
  9. Serve warm!

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8 comments

  1. Kristin says:

    You would need to make some type of sauce with the blueberries. You may be able to put the blueberries in a saucepan with a little sugar and extract some of the juices that way to make this. Keep us posted on what you try and how it turns out, 🙂

  2. Patricia Bryant says:

    I made this with Apple Pie filling now how do you turn this out of a bundit pan ?
    It was still not firm and when I went to put it on a cake plate it wanted to run. I put in back in the bundit pan and then into a 8X8 pan.

  3. Kristin says:

    I didn’t turn mine out of the bundt pan, I scooped mine into a bowl and served it with ice-cream. You could make this in an 8×8 pan and scoop it from there if you want 🙂

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