Berry-Pecan Cobbler Recipe

Ingredients <br>- 4 pints fresh or frozen blueberries <br>- 1 1/2 cups white sugar <br>- 1/2 cup all-purpose flour <br>- 1/2 teaspoon ground cinnamon <br>- 1/3 cup water <br>- 2 tablespoons lemon juice <br>- 1 teaspoon vanilla extract <br>- 1 (15 ounce) package refrigerated piecrusts <br>- 1/2 cup chopped pecans, toasted <br>- Vanilla ice cream <br>- Garnish: fresh mint sprigs <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>step 3: BAKE at 475 degrees for 10 minutes. Spoon remaining blueberry mixture over baked crust. <br>step 4: ROLL remaining piecrust to 1/8-inch thickness; cut into 1-inch strips. Arrange in lattice design over blueberry mixture. <br>step 5: BAKE at 475 degrees for 10 minutes or until golden. Serve with vanilla ice cream, and garnish, if desired. <br>

Ingredients
- 4 pints fresh or frozen blueberries
- 1 1/2 cups white 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

Directions
step 1: 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.
step 2: 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.
step 3: BAKE at 475 degrees for 10 minutes. Spoon remaining blueberry mixture over baked crust.
step 4: ROLL remaining piecrust to 1/8-inch thickness; cut into 1-inch strips. Arrange in lattice design over blueberry mixture.
step 5: BAKE at 475 degrees for 10 minutes or until golden. Serve with vanilla ice cream, and garnish, if desired.

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