|
|
Berry-Pecan Cobbler Recipe
From
Southern Living Magazine
Serves
4 |
Fresh blueberries are
one of summer's sweet treasures. Packed with vitamins A and C, potassium,
and phosphorous, these winning gems get the prize for perfect packaging.
There's no pitting, peeling, or waste to the delectable blue bites—just pure
enjoyment. |
4 pints fresh or frozen blueberries
1 1/2 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup water
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 (15-ounce) package refrigerated piecrusts
1/2 cup chopped pecans, toasted
Vanilla ice cream
Garnish: fresh mint sprigs
BRING first 7 ingredients to a
boil in a saucepan over medium heat, stirring until sugar melts. Reduce heat to
low; cook, stirring occasionally, 10 minutes.
SPOON half of blueberry mixture into a lightly greased 8-inch square pan.
Roll 1 piecrust to 1/8-inch thickness on a lightly floured surface; cut into an
8-inch square. Place over blueberry mixture; sprinkle with pecans.
BAKE at 475 degrees F for 10 minutes. Spoon remaining blueberry mixture
over baked crust.
ROLL remaining piecrust to 1/8-inch thickness; cut into 1-inch strips.
Arrange in lattice design over blueberry mixture.
BAKE at 475 degrees F for 10 minutes or until golden. Serve with vanilla
ice cream, and garnish, if desired.
|
