food Berry-Pecan Cobbler recipe
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Berry-Pecan Cobbler recipe
    4 servings

Ingredients:

  • 4 pints fresh or frozen blueberries
  • 1 1/2 cups white sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) package refrigerated piecrusts
  • 1/2 cup chopped pecans, toasted
  • Vanilla ice cream
  • Garnish: fresh mint sprigs

    Instructions:

  • BRING first 7 ingredients to a boil in a saucepan over medium heat, stirring until sugar melts.
  • Reduce heat to low; cook, stirring occasionally, 10 minutes.
  • SPOON half of blueberry mixture into a lightly greased 8-inch square pan.
  • Roll 1 piecrust to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square.
  • Place over blueberry mixture; sprinkle with pecans.
  • BAKE at 475 degrees for 10 minutes.
  • Spoon remaining blueberry mixture over baked crust.
  • ROLL remaining piecrust to 1/8-inch thickness; cut into 1-inch strips.
  • Arrange in lattice design over blueberry mixture.
  • BAKE at 475 degrees for 10 minutes or until golden.
  • Serve with vanilla ice cream, and garnish, if desired.



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