Blueberry Cobbler with Buttered Pecans

3 Tbsp cornstarch, sifted
1/2 cup granulated sugar
6 cups blueberries
2 Tbsp fresh lemon juice
1½ cups all-purpose flour
1/2 cup light brown sugar, firmly packed
1½ 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 400°F 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 MilkContains WheatContains Other Nuts

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