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Too-Easy Berry Cobbler

Too-Easy Berry Cobbler

Save even more time by using store-bought, crustless white bread for the topping.

Southern Living JANUARY 2004

  • Yield: Makes 4 to 6 servings


  • 1 (21-ounce) can blueberry pie filling
  • 2 (10-ounce) packages frozen whole strawberries, unthawed
  • 1/4 cup all-purpose flour, divided
  • 1 teaspoon vanilla extract
  • 5 white bread slices
  • 1 1/4 cups sugar
  • 1/2 cup butter or margarine, melted
  • 1 large egg
  • 1 1/2 teaspoons grated lemon rind
  • 1 teaspoon lemon juice


Stir together pie filling, strawberries, and 2 tablespoons flour. Stir in vanilla extract. Place in a lightly greased 8-inch-square baking dish.

Trim crusts from bread slices; cut each slice into 5 strips. Arrange bread strips over fruit mixture.

Stir together remaining 2 tablespoons flour, sugar, and next 4 ingredients; drizzle over bread strips.

Bake at 350° for 35 to 45 minutes or until golden and bubbly.


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Too-Easy Berry Cobbler Recipe