Monday, November 27, 2006

Apple wait! Blueberry Cobbler

This summer we had a peach pie at my grandmother's house. My brother asked if it was apple. I told him it was peach but would he eat apple. He said, "Yeah, I like that." Sister remembers these things! Fast forward to November. I asked Philip if he still liked apple pie because I wanted to make it for Thanksgiving dessert. Surprise, surprise! He said what he really wanted was that "blueberry pineapple stuff with the cake on top...Yum!" If you knew my brother, you would know that this is rare. SO, being the doting sister that I am, I informed my mom that blueberry cobbler would be one of the desserts on the table.
During the summer we use those delicious fresh blueberries that are available. However, as it is November, we used frozen. This still works perfectly. This is a pretty sweet dessert. In fact, I had several people comment on its sweetness and I had already cut down on the sugar that it called for! You could probably get away with using only 1/4 cup of the 3/4 it calls for! Philip doesn't like nuts, so I always put nuts on half and leave the other side plain. This dessert is pretty simple. I didn't even realize it until I was typing, but it is fairly dump-and-bake. Only one dish to wash! Even though this is a sweet dessert, it contains LOTS of antioxidant rich blueberries, so it is my submission for Sweetnicks ARF Tuesday. Stop by her place for other delicious recipes.
Blueberry Cobbler
1 12-14 oz. (whatever the large size is) crushed pineapple
3 cups (I use more than this, about 1.5 bags frozen) fresh or frozen blueberries
3/4 cup sugar (probably use less unless you REALLY like it sweet or are afraid your berries are sour)
1 box yellow or butter cake mix
1 stick margarine, melted
1/4 cup sugar (This gives the top a little crunch, but you don't have to use it)
1 cup chopped nuts (optional)

Pre-heat oven to 350 degrees F. Pour undrained pineapple into 13 X 9 pan. Put berries on top of the pineapple. Sprinkle with sugar. Open cake mix and sprinkle over the berries. Pour melted margarine over the cake mix. Top with chopped nuts and sprinkle with sugar. Bake for 25 minutes. Open oven and use a spoon to poke holes in the top of the cake mix so that the juices from the fruit come through. Return to oven for 10-15 more minutes (a TOTAL time of 35-40 minutes) or until browned and bubbling. Serve warm with ice cream.


Brilynn said...

What a nice sister you are!

Anonymous said...

Not only do I love blueberry cobbler, I love that yours has nuts (yay!) and makes use of frozen berries. a Must-try for our next pot-luck! :)

Lauren said...

Dump cakes are soo fun. I love blueberries - I'm sure this was delicious.

Annie said...

That looks so good. The topping with the nuts. YUM! A little vanilla ice cream on top and I'm in heaven!

Emma said...

Blueberries have so many health benefits and they taste delicious. I'm going to try this one out this weekend. I'll let you know how it goes.

Unknown said...

Brilynn - I try!

VC - I like it both ways. Philip will NOT eat it if it has nuts but my parents like nuts, so we always have to do half-and-half.

Lauren - I didn't realize how easy this is until I started typing the instructions.

Annie - The topping is great! I usually end up picking some of it off :-)

Emma - OH! I hope that it turns out great. This is one of our favorites and actually works great with frozen berries.

Anonymous said...

Yum, it looks good! And I bet the blueberry is good; I've made a similar one with cherries before that I like but it uses canned and I think the frozen blueberries would be better for you.

Erika W. said...

Oh gosh!!!! (Adding blueberries to the shopping list...and cake mix...)

Unknown said...

Gail - It is great! I love it.

Erika - Let me know how it goes! I hope you like it.