Blueberry Cobbler Sundae

Sweet blueberry sauce drizzled over vanilla ice cream and sprinkled with a crumble topping. Add a pie crust cookie and you have all your favorite things about pie and ice cream mixed into one heavenly dessert.


Crumble Topping:

  • 2 cups flour
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • pinch of cinnamon
  • pinch of salt
  • 2 sticks chilled unsalted butter

Blueberry Sauce:

  • 2 cups fresh blueberries (or frozen)
  • 1/2 cup water, divided
  • 1 teaspoon lemon zest
  • 3/4 cup orange juice
  • 1/4 cup lemon juice
  • 3/4 cup granulated sugar
  • 3 tablespoons corn starch
  • 1/2/ teaspoon vanilla
  • pinch of cinnamon
  • Vanilla ice cream
  • Whipped cream
  • Your favorite pie dough recipe


  1. To make the crumble topping, in a bowl, mix together flour, brown sugar, granulated sugar, cinnamon, and salt.
  2. Using a pie cutter or your hands, work the butter into the flour mixture, until small clumps form.
  3. Spread the topping out on a parchment lined baking sheet. Bake for 12-15 minutes at a 350° F oven. Set aside to cool for 15 minutes. Break up crumble and store in an air tight container for up to 7 days.
  4. In a small saucepan over medium heat, combine and gently stir together blueberries, 1/4 cup water, orange juice, lemon juice, lemon zest, and sugar. Bring to a boil.
  5. In a small bowl mix remaining 1/4 cup water and cornstarch together. Stir the cornstarch mixture into the blueberry mixture and simmer for 4-5 minutes. Remove from heat and stir in vanilla and cinnamon. Set aside to cool. Store in an air tight container in the fridge for up to 7 days.
  6. Using cookie cutters, cut your pie dough into star shapes. Lay flat on a parchment lined baking pan, brush with egg wash, and sprinkle with sugar. Bake in a 350° F oven until golden brown, about 6 minutes. Transfer pie cookies to a wire rack to cool.

To assemble: Scoop a generous amount of vanilla ice cream into a cup or bowl. Pour warm blueberry sauce over the top of the ice cream and sprinkle with crumble topping. Top it off with a dollop of fresh whipped cream, and garnish with a pie cookie.

Recipe by Brendan McCaskey. Photography by Sara Nevels.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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