My husband and I are really, really fond of blueberries. They are a nutritional powerhouse, and chocked full of all kinds of good things. I also do not make very many desserts, as we value healthy eating, and most desserts do not fall into that category. However, when the middle of summer rolls around and blueberries go on sale, you can guarantee that this cobbler will be on the dessert menu! This represents summer to us the same way that pumpkin pie goes with Thanksgiving.
This original recipe came from Southern Living magazine almost a decade ago. I still have the dog-eared magazine page. Their original recipe can be found here. I have tweaked the ingredients slightly, and here is my altered version.
Blueberry Pecan Cobbler
3 pints fresh or frozen blueberries
1 c. sugar
3 T. all-purpose flour
1/2 t. ground cinnamon
1/3 c. water
2 T. lemon juice
1 t. vanilla extract
1 (15-oz. package refrigerated pie crust, or *homemade pie crust*)
1/2 c. chopped pecans, toasted (or slightly more)
Vanilla ice cream
Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring until sugar melts. Reduce heat, and simmer 10 minutes, stirring occasionally.
Spoon half of blueberry mixture into a lightly greased 8-inch square pan. Role 1 pie crust to 1/8" thickness, and cut an 8" 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" thickness. Cover top of cobbler, and add vent holes (or make a lattice crust.)
Bake at 475 degrees for 10 minutes or until golden. Serve warm with vanilla ice cream. Serves 5 - 6.