Blueberry Ginger Cookie Crust Cobbler

This cozy-meets-summer dessert takes a beloved classic and gives it a fresh, flavorful twist. Think juicy blueberries bubbling beneath a soft, spiced brown sugar cookie-like topping—warm, gingery, and infused with just the right hint of molasses. It’s a little unexpected, a lot nostalgic, and absolutely irresistible when served warm with vanilla ice cream or whipped cream.

I can’t wait for you to try this one. After a few rounds of recipe testing (thanks to summer storms and some travel delays), it finally came together—and now it’s one of my favorite cobblers yet.

Originally, I leaned on a traditional cinnamon topping, but something was missing. That’s when ginger and molasses came into play, transforming the texture and flavor into something deep, warm, and cookie-like in the best way. Paired with jammy blueberries? It’s a game-changer.

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🫐 Ingredients You’ll Need:

• Salted Butter
• All-Purpose Flour
• Baking Powder
• Ground Ginger & Cinnamon
• Whole Milk
• Brown Sugar
• Molasses
• Vanilla Extract
• Fresh Blueberries

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🔧 What You’ll Use:

No fancy tools required—just a basic 9×13″ baking dish and a couple of mixing bowls. No chopping either, so it’s a breeze!

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👩‍🍳 How to Make It:

Step 1: Melt the Butter
Preheat your oven to 375°F. Place a stick of butter in your baking dish and pop it in the oven just until melted—watch it closely so it doesn’t brown.

Step 2: Make the Batter
In a mixing bowl, whisk together flour, baking powder, ginger, cinnamon, and a pinch of salt. Add the brown sugar, molasses, vanilla, and milk. Stir until it forms a pourable batter—like a thick pancake mix. If it’s too thick, add a splash of milk.

Step 3: Toss the Berries
In a separate bowl, toss the blueberries with a little brown sugar and a couple of tablespoons of flour. This will help them thicken up beautifully as they bake.

Step 4: Assemble the Cobbler
Pour the batter directly over the melted butter in the baking dish. Don’t stir it! Gently spoon the berry mixture over the top. As it bakes, the batter will puff up and create a chewy, golden cookie-like top layer.

Step 5: Bake and Serve
Bake for 40–45 minutes, or until the top is golden and set and the blueberry filling is bubbling at the edges. Let it cool for 10–15 minutes before serving.

Serve warm with a scoop of vanilla ice cream or a generous dollop of whipped cream for maximum deliciousness. That cookie crust with the spiced brown sugar flavor is truly what makes this cobbler shine.

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More Summer Fruit Favorites:

• Brown Sugar Peach Shortcakes
• Easy Brown Sugar Peach Cobbler
• 5-Ingredient Raspberry Peach Sherbet
• Nonnie’s Peach Dump Cake
• Cinnamon Maple Blackberry Peach Crisp

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If you try this Blueberry Ginger Cookie Crust Cobbler, I’d love to hear what you think! Leave a rating or comment below, and don’t forget to tag your photos on Instagram. Seeing your creations makes my day! 💙