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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Tried this cobbler out on my family and it was a hit. Ingredients:
4 pints fresh blueberries |
1 1/2 cups sugar |
1/2 cup all-purpose flour |
1/3 cup water |
2 tablespoons lemon juice |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
1 (15 ounce) package pillsbury refrigerated pie dough, divided |
1/2 cup chopped pecans |
Directions:
1. Add first 7 ingredients to a saucepan; stir and bring to a boil over medium heat; keep stirring until sugar melts.
2. Reduce to low heat and continue cooking 10 minutes; stir occasionally.
3. Spoon half of the blueberry mixture into a greased 8-inch square baking pan.
4. On a lightly floured surface, roll out 1 piecrust dough to 1/8-inch thickness; cut into an 8-inch square and place dough over blueberry mixture.
5. Sprinkle pecans evenly over dough.
6. Bake in a 450° oven for 10 minutes.
7. Spoon the remaining blueberry mixture over the pie crust.
8. Roll the other piecrust to 1/8-inch thickness and cut into 1-inch strips.
9. Place strips of pie dough in a lattice design over blueberry mixture.
10. Place pan on a baking sheet on the middle oven rack.
11. Bake at 450° for 10 minutes or until golden.
12. Serve warm.
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