Blueberry Cobbler with Buttered Pecans

3 Tbsp cornstarch, sifted
1/2 cup granulated sugar
6 cups blueberries
2 Tbsp fresh lemon juice
1 cups all-purpose flour
1/2 cup light brown sugar, firmly packed
1 tsp baking powder
3/4 tsp salt
1 tsp DLM Ground Cinnamon
1 stick (1/2 cup) cold, unsalted butter, cut into bits
Butter Pecans, for garnish (recipe below)
Vanilla ice cream or whipped cream, as an accompaniment

In a large bowl, stir together the cornstarch and the granulated sugar; add blueberries and lemon juice. Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6 cup) deep-dish pie plate.

In a bowl, combine flour, brown sugar, salt, and cinnamon. Add the butter and blend the mixture until it resembles coarse meal. Add 1/4 cup plus 2 Tbsp boiling water and stir the mixture until it just forms dough. Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400F oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm with ice cream and garnish with Butter Pecans.

For Butter Pecans

2 cups pecans, finely chopped
3 Tbsp unsalted butter, softened
1/4 tsp salt

Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (They will absorb butter).

Makes 4-6 servings

Allergy Warning: Contains milk and wheat and other nuts