This easy Bisquick Blueberry Cobbler Crisp combines juicy blueberry filling with a buttery Bisquick topping for the ultimate quick dessert. Perfect for family dinners or last-minute gatherings!
If you're craving an old-fashioned dessert with minimal effort, this Bisquick Blueberry Cobbler Crisp is the answer! Made with just 5 ingredients, this easy blueberry cobbler combines a juicy blueberry pie filling with a buttery Bisquick topping for the perfect balance of sweet and crisp. Whether you call it a cobbler, a crisp, or the best blueberry dessert you've ever had, this recipe is ideal for weeknights, holidays, or whenever you need a quick treat. Also try my Bisquick Peach Cobbler and Apple Cobbler for more flavor options!
Ingredients Needed
See the printable Bisquick Blueberry Cobbler Crisp recipe card at the bottom of this post for exact measurements.
- Blueberry Pie Filling– Canned blueberry pie filling gives this recipe its rich, fruity base. Fresh blueberries with a little sugar and cornstarch can be substituted.
- Bisquick Baking Mix– Original Bisquick works perfectly. Gluten-free Bisquick can also be used.
- Sugar– Granulated sugar sweetens the topping.
- Butter– Melted unsalted butter adds richness and helps create that golden crisp texture.
- Pecans (optional)- Adds a satisfying crunch to every bite.
How to make Bisquick Blueberry Cobbler Crisp
Step 1. Preheat oven to 375°F and grease a Bundt pan (or 8×8 baking dish). Spread blueberry pie filling evenly in the bottom of the pan.
Step 2. Sprinkle Bisquick evenly over the pie filling followed by the sugar.
Step 3. Drizzle melted butter evenly over the top and sprinkle with pecans, if using.
Step 4. Bake for about 45 minutes, until the topping is golden brown and crisp. Cool slightly before serving.
Serving Ideas
This delicious dessert can be enjoyed warm, at room temperature, or chilled, on it’s own, or in bowls with a scoop of ice cream. If serving at a dinner party, here are some easy ways to dress it up even more:
- Place a scoop in glass dishes.
- Serve with a squeeze of lemon juice or lemon zest on top for more flavor.
- Add a scoop of ice-cream or dollop of whipped cream.
- Toss fresh blueberries, blackberries, strawberries, or raspberries on top for more color.
- Dust with powdered sugar for added sweetness.
- Pair with a warm cup of coffee or cold glass of milk.
Recipe Variations
- Swap blueberry pie filling for peach, apple, or cherry for a different flavor.
- Vanilla Extract- stir 1 tablespoon into the pie filling for an added sweetness.
- Add a teaspoon of cinnamon or nutmeg to the Bisquick mixture for warm spice.
- Use brown sugar instead of white sugar for a richer caramel flavor.
- My go-to is baking this recipe in a bundt pan for a scoop and serve dessert. You can also make this in an 8×8 baking dish or cast iron skillet. An 8 or 9 inch skillet works best.
Storing & Make-Ahead Tips
- Store leftovers in the fridge for 3-4 days in an airtight container. Reheat: Leftovers can be reheated in the microwave. Freeze for up to 6 months in a freezer-safe container.
- Make-Ahead: Assemble the filling and dry ingredients, then add melted butter right before baking.
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Easy Bisquick Blueberry Cobbler Crisp
Equipment
Ingredients
- 2 cans blueberry pie filling
- 2 cups Bisquick baking mix original or gluten-free
- ½ cup granulated sugar
- 1 cup unsalted butter melted
- ½ cup pecans optional
Instructions
- Preheat oven to 375°F and lightly grease a Bundt pan, 8×8 baking dish, or cast iron skillet.
- Spread blueberry pie filling evenly over the bottom of the pan.
- Sprinkle Bisquick baking mix evenly over the pie filling.
- Top with granulated sugar, then drizzle melted butter evenly over the top.
- Sprinkle with pecans for added crunch, if using.
- Bake for 45 minutes, or until the topping is golden brown and crisp.
- Let cool for a few minutes before serving warm.
Notes
- Serve with vanilla ice cream for the best blueberry cobbler with Bisquick.
- Garnish with fresh berries or a dusting of powdered sugar for presentation.
- Pair with a hot cup of coffee or a cold glass of milk.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 6 months; thaw and reheat before serving.
Nutrition
Anonymous says
I bet this would be super yummy with an oatmeal topping on top. Just like a regular blueberry crisp 🙂
Kristin says
Ooooooo I like your thinking. That would be great I bet! Let us know if you try it and how it turns out 🙂
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.
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 🙂
Deborah Estes says
Do you think you could do this with fresh bluberries?
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, 🙂
ida says
enjoy