Blueberry Apple Cobbler

Last updated 03/12/2026

This Blueberry Apple Cobbler combines sweet blueberries and tart apples baked under a buttery, golden topping. An easy homemade fruit cobbler that’s perfect served warm with vanilla ice cream.

Why I love Blueberry Apple Cobbler

Can we chat about what’s a cobble and what is a crisp. I think it depends on where you are in this world. My family always called any fruit dessert that wasn’t in a pie dish, but alternatively was in a square pan and was bake in a more rustic fashion a cobbler. Then as an adult I learned that maybe a cobbler was a fruit dessert that was baked with more of a cake batter on top and topped with sugar. See, we call this upside down cake. So who is correct? I of course googled it. I forgot to mention the Crumble! This is actually kind of a pie crumble I guess. I can admit when I’m wrong and google and others are saying this is not a cobbler but a crisp or a crumble. So now what do I do?

Blueberries and apples are two of my favorite fruits for cobbler. So, why not put them together?! Honestly it’s hard to come up with a fruit combination that wouldn’t work well in cobbler or I mean crispy crumble.

Gather these ingredients

 

How to make Blueberry Apple Cobbler

Preheat oven to 375 degrees F.

Cut butter into flour, sugar, and salt, until it resembles a fine crumble. Then drizzle in ice water with white vinegar. Gather this together until it forms and ball. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out.

It may seem tricky, rolling out a crust to fit a square pan…but it really isn’t.  Remember this is cobbler so you can cobble it, it doesn’t need to be perfect.  That’s part of the ease of it, just flop it in there.

 

Toss whatever fruit you like with lemon juice and put it into the crust.   Approximately, 5 cups works best for a 8×8 cobbler.  Here I chose apples and blueberries with a squeeze of lemon to keep the apples from turning brown.

I will say this: I do not add any spices or flavorings to the fruit, just a little squeeze of citrus to keep the fruit from turning brown. The butter from the crust and the spices from the crumble add the perfect amount of flavor with out coving up the flavors of the fruit. 

Fold the crust back over the fruit.  No special method is needed, just flopper over.   There may be more in some spots than others, no worries the crumble topping will cover a world of hurt.  Quite literally. 

Combine the crumble ingredients and cut the butter in with a pastry cutter until it’s the consistency of oatmeal.

Dump the crumble on top of the fruit, spreading it evenly over the top making sure it gets to every corner of the pan. 

Pop cobbler into a 375 degree oven, for 45-60 minutes.  Baking time may vary if you are using frozen fruit.  When the cobbler is crispy, golden, and the fruit juices are bubbling, it’s done.  Let it cool for 10-15, before serving.

Then lay a generous load of vanilla ice cream right on top, and dig in.  Vanilla is my personal favorite, but I think it’s fun to get crazy and serve cobbler with cinnamon, caramel, or ginger flavored ice creams as well.

If there happens to be any cobbler left over, this is what you do, the next morning.  

1. Quietly scuff out to the kitchen, as to not wake the other cobbler gobblers in your home.
2. Position yourself facing kitchen entrance, with cobbler leftovers between you and the door. (You never want to have your back to a hungry, half asleep, cobbler gobbler.)
3. Grab a fork, assume the cobbler gobbler position, now go to town baby! That’s right you earned it.  It’s aaawwl yurs.

Enjoy! From my kitchen to yours with love, The reigning Cobbler Gobbler Queen (a.k.a. Sheila)