BLUEBERRY PECAN COBBLER

Blueberry Pecan Cobbler image

Provided by ratherbeswimmin

Categories Dessert

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

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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

Steps:

Add first 7 ingredients to a saucepan; stir and bring to a boil over medium heat; keep stirring until sugar melts.
Reduce to low heat and continue cooking 10 minutes; stir occasionally.
Spoon half of the blueberry mixture into a greased 8-inch square baking pan.
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.
Sprinkle pecans evenly over dough.
Bake in a 450° oven for 10 minutes.
Spoon the remaining blueberry mixture over the pie crust.
Roll the other piecrust to 1/8-inch thickness and cut into 1-inch strips.
Place strips of pie dough in a lattice design over blueberry mixture.
Place pan on a baking sheet on the middle oven rack.
Bake at 450° for 10 minutes or until golden.
Serve warm.