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Double Layer Blueberry Pineapple Cobbler

Preparation 20 2017-10-18T00:00:00+00:00 Cook Time 40 2017-10-18T00:00:00+00:00 Serves 12     adjust servings



  • 1 recipe sweet pie dough (link in insturctions)
  • 12 (4 ounce) jars
  • 1 pint fresh blueberries
  • 2 teaspoons granulated sugar
  • 2 (20 ounce) cans pineapple chunks
  • 1 tablespoon plus 1/2 teaspoon light brown sugar
  • 12 maraschino cherries
  • 1 tablespoon unsalted butter, melted
  • turbino sugar or granulated sugar for sprinkling


Sweet Pie Dough Recipe (link)  follow directions for making dough.

Preheat oven to 350°.

Spoon 15 blueberries into the bottom of each jar, scoop 1 tablespoon of the dough, place on top of berries, spread to the edge and sprinkle 1/8 teaspoon of sugar on top.

Place 6 pineapple chunks on top of dough, sprinkle on some of the brown sugar, place a cherry in the center.  Scoop 1 tablespoon of the dough, place on top of the pineapple and spread to the edge.

Brush melted butter on the tops of all the cobblers, cut slits in the dough to serve as air vents and sprinkle with turbino or granulated sugar.

Place jars on a cookie sheet lined with parchment paper or foil.  Bake 40 minutes or until bubbling and lightly brown.  Serve warm or at room temperature.  Store in the refrigerator up to 3 days.

Recipe Notes