Dessert

Crockpot Blueberry Cobbler Recipe

ByAiden Wells November 2, 2025November 2, 2025

Introduction

This Crockpot Blueberry Cobbler is a simple and delicious dessert perfect for any occasion. With juicy blueberries topped by a golden, buttery crust, it’s a comforting treat made effortlessly in your slow cooker.

The image shows a black slow cooker filled with a blueberry crumble. The dessert has two main layers: the bottom layer is a dark purple, glossy, cooked blueberry filling, and the upper layer is a crumbly, light tan topping with an uneven texture, covering most of the blueberries. A silver spoon is scooping part of the crumble, mixing some of the crumbly topping with the blueberry filling, and is positioned near the center right of the slow cooker. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups fresh or frozen blueberries (if using fresh, wash but do not dry)
1/4 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons packed brown sugar
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter (at room temperature)
1/3 cup milk
Vanilla ice cream and fresh mint for serving (optional)

Instructions

Step 1: In a large bowl, stir together the blueberries, granulated sugar, cornstarch, and brown sugar until well combined. Pour the mixture into a large crockpot and spread it evenly.
Step 2: In a separate large bowl, mix the flour, granulated sugar, baking powder, and salt. Cut the butter into the flour mixture until it resembles fine grains.
Step 3: Pour in the milk and stir gently to combine until a stiff dough forms.
Step 4: Crumble the dough evenly over the blueberry mixture in the crockpot. Cover with the lid and cook on low for 3 ½ hours or on high for 2 hours, until the topping turns light golden and forms a crust.
Step 5: Serve warm with vanilla ice cream and garnish with fresh mint if desired.

Tips & Variations

Use fresh blueberries in season for the best flavor, but frozen work well too—no need to thaw before using.
For a citrus twist, add a teaspoon of lemon zest to the blueberry mixture.
If you prefer a crunchier topping, sprinkle a bit of coarse sugar over the dough before cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave or in a low oven until heated through. The cobbler is best enjoyed fresh but still tastes great after reheating.

How to Serve

A white bowl contains a dessert made of three layers: the bottom layer consists of golden crumbly cake pieces, the middle layer has dark purple, juicy blueberry compote, and the top layer is a smooth, rounded scoop of creamy vanilla ice cream with small black specks, slightly melting over the fruit and cake. Some blueberries are scattered on a white marbled surface near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

Yes, you can add frozen blueberries directly to the crockpot without thawing. This helps maintain their shape and prevents the filling from getting too watery.

Can I make this cobbler in the oven instead of a crockpot?

Yes, you can bake the cobbler in a 350°F oven for about 35-40 minutes or until the topping is golden and the filling is bubbly. Adjust the time as needed depending on your oven.