Buttered Pecan Blueberry Cobbler
Rich blueberry filling topped with delicious dough and buttered pecans. Try topping with a scoop of vanilla ice cream!
3 Tbsp cornstarch
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 cinnamon
1/2 cup unsalted butter, cut into bits
For Buttered Pecans
2 cups (½ lb) pecans, finely chopped
3 Tbsp unsalted butter, softened
1/4 tsp salt
Preheat oven to 400°F. In a large bowl, combine cornstarch and granulated sugar. Add blueberries and lemon juice. Toss mixture and transfer to a buttered 10-inch deep-dish pie plate.
In a bowl, combine flour, brown sugar, baking powder, salt, and cinnamon. Add butter and blend until mixture resembles a coarse meal. Add ¼ cup plus 2 Tbsp boiling water, stirring until it just forms a dough. Drop ¼ cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet for 30-40 minutes. Toast pecans in a shallow baking pan until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss, letting pecans absorb butter as they cool. Garnish cobbler with pecans.
SERVINGS: Serves 4-6
ALLERGENS: Milk, Wheat, Other Nuts