1 1/2 cups blueberries, fresh or frozen
1/2 cup crushed pineapple (canned)
3/4 cup water
1/2 - 3/4 cup sugar*
1/2 teaspoon cinnamon
2 Tablespoon cornstarch
1 cup Bisquick
2 teaspoon sugar
2 Tablespoon butter, melted
1/4 cup milk
Turbinado (raw) sugar for sprinkling on top (optional)
Preheat oven to 350 degrees F. Mix together Bisquick, sugar (if using), butter and milk in a small bowl. Set aside. Combine blueberries, pineapple, water, sugar, cinnamon and cornstarch in a medium pot. Bring to a boil. Cook for approximately 2 minutes.
Pour fruit filling into baking dish. Cover filling with biscuit topping by dropping by heaping spoonfuls. It will be thick, and doesn't have to completely cover the fruit - just make sure it's basically even in thickness so it will all cook through at the same time.
Sprinkle with raw sugar if desired. Bake until golden brown, about 25 to 30 minutes. Cobbler is excellent served warm or at room temp!