How do you tell if a cobbler is done?

You can tell your blueberry cobbler is done when the top is a golden brown color and the filling is bubbly around the sides.

What about Bisquick blueberry cobbler?

Bisquick is another processed food that we should stay away from, but if you have a family recipe that you love and it calls for Bisquick, use my u003ca href=u0022https://dontwastethecrumbs.com/homemade-bisquick/u0022u003ehomemade Bisquicku003c/au003e instead. It comes together just as quickly as the homemade cake mix and it’s SO much healthier than the yellow box!

Should I refrigerate the blueberry cobbler?

You can keep the cooked blueberry cobbler at room temperature (either out on the counter or on the picnic table) for a few hours, but at the end of the day, you’ll want to store any leftovers in the fridge.

Best Ever Slow Cooker Blueberry Cobbler Recipe (gluten-free option)

This healthy slow cooker blueberry cobbler is SUPER easy and the taste is so good! It’s the perfect summer dessert. You can use homemade cake mix or Bisquick, fresh or frozen berries, plus there’s a gluten-free option.

Print Recipe

★★★★★

5 from 2 reviews

This healthy slow cooker blueberry cobbler is SUPER easy and the taste is so good! It’s the perfect summer dessert. You can use homemade cake mix or Bisquick, fresh or frozen berries, plus there’s a gluten-free option.

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: Serves 4-6 1x
Category: Dessert
Method: Slow cooker
Cuisine: American

Ingredients

Scale

4 cups blueberries (about 2 dry pints fresh, or you can use frozen)
2 ¼ cups all-purpose flour*
1 ¼ cup granulated sugar
3 ½ tsp baking powder
1 tsp salt
1 Tbsp cornstarch
1 tsp cinnamon
8 Tbsp butter, melted

Instructions

If your slow cooker is older or hard to clean, use a slow cooker liner. Otherwise, measure the blueberries into the slow cooker.
In a small bowl, stir to combine the flour, sugar, baking powder, salt, cornstarch, and cinnamon. Pour this evenly over the blueberries.
Drizzle the melted butter evenly over the dry cake mix.
Cook on low for 2 ½ to 3 hours. The crumble topping should be golden brown. Lift the lid to let the air out as the cobbler cools.** This will thicken the cobbler.
Serve warm as desired, possibly with a scoop of ice cream!

Notes

I use all-purpose einkorn flour, but you can use whatever flour you’d like, including gluten-free flour blends.
It’s okay if your slow cooker defaults to warm after the cooking time is complete. If this is the case, you may or may not need to lift the lid to thicken the cobbler.
If you decide to use pie filling, I’d recommend adding a bit more cornstarch and reducing the sugar in the homemade cake mix.
You can keep the cooked blueberry cobbler at room temperature (either out on the counter or on the picnic table) for a few hours, but at the end of the day, you’ll want to store any leftovers in the fridge.

Nutrition

Calories: 527

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Find it online: https://dontwastethecrumbs.com/blueberry-cobbler/