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+ servings

Lemon Blueberry Cobbler Pie

Servings 8
Author Melissa Sperka


  • 1 refrigerated or homemade 9-inch pie crust
  • 4 1/2 cups fresh blueberries rinsed and dried
  • 1 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1 Tbsp lemon zest
  • 1 1/2 Tbsp lemon juice
  • 1 tsp vanilla
  • Crumb topping:
  • 1/2 cup brown sugar
  • 1/2 cup all purpose flour
  • 3/4 cup quick cooking oats
  • 1/2 cup toasted sliced almonds
  • 7 Tbsp cold butter
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt


  • Preheat the oven to 350°F. Lightly spray a deep dish 9 inch pie plate with butter cooking spray. Remove the pie crust from the refrigerator and leave it on the counter for 20 minutes to warm to room temperature. Unroll the pie crust carefully then fit it firmly into the pie plate.
  • In a medium size mixing bowl, toss the blueberries together with the sugar, flour, lemon zest and juice, and vanilla until combined.
  • Pour this mixture into the pie shell. Spread evenly.
  • To prepare the crumb topping, Pulse together the all purpose flour, oats and butter in a food processor until it resembles coarse crumbs. You can also do this by hand using a pastry blender.
  • Add the buttered crumbs to a bowl and mix in the brown sugar, cinnamon, salt and toasted almond slices by hand.
  • Sprinkle the crumbs over the blueberries.
  • Place into the oven and bake for 40-45 minutes.
  • Allow the cobbler pie to rest for 30 minutes before cutting,
  • Serve with vanilla ice cream or whipped cream.