This Blueberry Pop Tart Cobbler is guaranteed to become your new favorite dessert obsession. With a warm, flaky pastry crust that gives way to a luscious blueberry filling, bursting with fruity sweetness in every bite.
Even if you're not a master baker this recipe is surprisingly easy to make. With simple ingredients and step-by-step instructions, you'll be able to whip up this crowd-pleasing dessert in no time.
Whether you're looking for a cozy weekend baking project, a special treat to share with loved ones, or a nostalgic throwback to your childhood favorite, this Blueberry Pop Tart Cobbler has got you covered.
Why You Will Love This Blueberry Pop Tart Cobbler
You won’t be able to resist this tasty creation!
Delicious flavor: The pop tarts have a warm, gooey blueberry filling wrapped in a flaky, buttery pie crust and topped with a creamy blueberry glaze. They taste way better than store-bought pop tarts.
Easy to make: The recipe is easy to follow, especially if you're comfortable making homemade pie crust. You can also use store-bought pie crust to make it even simpler.
Customizable: You can make the pop tarts in mini sizes or fun shapes. The recipe allows for creativity.
Better ingredients: By making pop tarts from scratch, you can use less processed ingredients compared to the packaged brands.
Comfort food: Homemade pop tarts provide a sense of nostalgia and extra comfort, perfect as a back-to-school snack, breakfast treat, or anytime pick-me-up.
INGREDIENTS
Here’s what you need for this irresistible dish:
- All-Purpose Flour: This is the base for the flaky pie crust that encases the blueberry filling. Flour provides structure and texture.
- Butter: Using cold, cubed butter in the crust dough creates pockets of steam during baking, resulting in flaky layers. Butter also adds rich flavor.
- Vegetable Shortening: Along with butter, shortening helps make the crust tender and crisp. The combination yields the perfect texture.
- Blueberry Jam or Preserves: This provides the sweet, fruity filling that is the star of these pop-tarts. Look for a high-quality jam with plenty of blueberry flavor.
- Tapioca or Corn Starch: A small amount of starch thickens the jam filling so it doesn't run out of the pastry during baking.
- Egg: The egg wash brushed over the pastry helps create a beautiful golden brown color and provides a subtle shine.
- Powdered Sugar: This is the main ingredient for the sweet icing drizzled over the baked pop-tarts.
- Heavy Cream: Cream combines with powdered sugar to make a luscious, pourable icing.
- Freeze-Dried Blueberries (optional): These provide a pop of color, flavor, and crunch when sprinkled over the iced pop-tarts.
How To Make This Blueberry Pop Tart Cobbler
Making this dish couldn’t be easier:
- Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening until the mixture resembles coarse crumbs. Gradually add the ice water, tossing with a fork until the dough just comes together. Divide into two discs, wrap in plastic, and chill for 15 minutes.
- Make the Filling: In a small bowl, dissolve the tapioca or cornstarch in water. Transfer to another bowl and stir in the blueberry jam until well combined. Set aside.
- Preheat and Line: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Roll Out the Dough: Working with one disc at a time, roll out the dough on a lightly floured surface into a 12-inch rectangle. Cut into smaller rectangles, about 3x4.5 inches.
- Assemble the Pop-Tarts: Place half of the dough rectangles onto the prepared baking sheet. Top each one with 1-2 tablespoons of the blueberry filling, leaving a small border. Brush the edges with the beaten egg.
- Seal and Crimp: Top each filled rectangle with another dough rectangle. Use a fork to crimp and seal the edges all the way around. Poke a few holes in the top crust to allow steam to escape.
- Egg Wash: Brush the tops of the assembled pop-tarts with the remaining beaten egg.
- Bake: Bake for 19-23 minutes, or until the crust is lightly golden brown and firm to the touch. Transfer to a wire rack to cool completely.
- Make the Icing: In a small bowl, whisk together the powdered sugar, heavy cream, and blueberry jam until smooth and pourable.
- Ice the Pop-Tarts: Once the Pop-Tarts are cooled, drizzle or spread the icing over the tops. Optionally, garnish with crushed freeze-dried blueberries.
- Serve and Enjoy: These homemade blueberry pop-tarts are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
Tips For The Best Blueberry Pop Tart Cobbler
With these top tips, you'll be serving up a mouthwatering masterpiece
- Chill the Dough: Chilling the dough before rolling it out is crucial for achieving a flaky texture. The cold butter and shortening create pockets of steam during baking, resulting in layers of tender, flaky goodness.
- Use Quality Ingredients: Opt for high-quality butter, jam, and cream for the best flavor. The quality of your ingredients will shine through in the final product.
- Roll the Dough Evenly: When rolling out the dough, use even pressure and turn it frequently to maintain an even thickness. This will ensure even baking and prevent the filling from leaking out.
- Crimp the Edges Well: Take the time to crimp the edges of the pop-tarts securely with a fork. This will help prevent the filling from oozing out during baking.
- Vent the Top Crust: Remember to poke a few holes in the top crust before baking. This allows steam to escape, preventing the pastry from becoming soggy.
- Get Creative with Flavors: While blueberry is a classic, don't be afraid to experiment with different jams or preserve flavors like strawberry, raspberry, or even lemon curd.
How To Store
Here’s how to store them
Storing: Allow the pop tarts to cool completely before storing. Place them in an airtight container, separating layers with wax paper to prevent sticking. Store at room temperature for up to 3 days for optimal freshness and texture.
Freezing: Bake and cool the pop tarts completely before freezing. Wrap each pop tart individually in plastic wrap, then place them in a freezer-safe bag or container. Label the container with the date and freeze for up to 2 months.
Reheating: For a crispy crust, reheat pop tarts in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through and slightly crisp.
Blueberry Pop Tart Cobbler
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Ingredients
For the Flaky Crust:
- 2 cups 250g all-purpose flour
- ½ teaspoon 2.5g salt
- 10 tablespoon 140g unsalted butter, chilled and cubed
- 3 tablespoon 45g vegetable shortening, chilled
- 5-7 tablespoon 75-105ml ice water
For the Filling:
- ¾ cup 210g blueberry jam or preserves
- 2 teaspoon 6g tapioca or corn starch
- 2 teaspoon 10ml water
- 1 egg lightly beaten (for egg wash)
For the Creamy Icing:
- 1 cup 120g powdered sugar
- 3-4 tablespoon 45-60ml heavy cream
Instructions
- Prepare the crust by combining flour and salt in a bowl. Cut in butter and shorten until the mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until the dough holds together. Divide into two discs, wrap in plastic, and chill for 15 minutes.
- Make the filling by dissolving starch in water, then mixing it with blueberry jam until well combined. Set aside.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll out one dough disc to a 12-inch rectangle. Cut into smaller rectangles (about 3x4.5 inches). Place half the rectangles on the baking sheet.
- Top each rectangle with 1-2 tablespoon of the blueberry filling. Brush edges with egg wash, top with another rectangle, and crimp edges with a fork. Poke holes in the top and brush with egg wash.
- Bake for 19-23 minutes until golden brown. Let cool completely on a wire rack.
- For the icing, whisk together powdered sugar, heavy cream, and blueberry jam until smooth.
- Drizzle or spread icing over cooled pop-tarts. Garnish with crushed freeze-dried blueberries if desired.
Notes
- For a fun twist, try different jam flavors like strawberry or raspberry.
- Leftover pop-tarts can be stored at room temperature in an airtight container for 2-3 days.
- The crust may lose some crispness after the first day, but the flavors will still be delicious.
- Serve warm or at room temperature for the ultimate nostalgic experience.
Frequently Asked Questions
Can I use frozen blueberries instead of jam?
Yes, you can substitute an equal amount of fresh or frozen blueberries for the jam. You may need to adjust the sugar and thickener amounts.
How do I prevent the filling from leaking out?
Be sure to crimp the edges well with a fork and poke a few holes in the top crust to allow steam to escape.
What other flavor variations can I try?
Get creative with different jams or preserve flavors like strawberry, raspberry, cherry, or even lemon curd. You can also add spices like cinnamon or nutmeg.
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