Memorial Day is a time to remember our fallen warriors who have given their lives to protect our country and our way of life.. a free way of life. Freedom to love, freedom to worship as we see fit, freedom to speak and think.
Thank you to all who have given the ultimate sacrifice.
I also thank our current military men and women and those veterans who have passed away, maybe not on active duty. Their service to our country is appreciated and celebrated.
Thank you Dad for your service.
Memorial Day is also the start of the summer season. Families and friends gather together to celebrate our country.
As with the Fourth of July, patriotic red, white and blue, the stars and stripes, and American flags of all sizes will be flown and used on tables.
Blueberries seem to go hand in hand with Patriotic Holidays such as Memorial Day and the 4th of July.
This recipe is unique, two layers of crust with pecans sprinkled in between.
After baking for 10 minutes the remaining blueberries are spooned on top. A lattice shaped crust tops the creation.
Blueberry Pecan Cobbler
Serving Size: 8
Ingredients
- 4 pints fresh 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 pie crusts, divided
- 1/2 cup chopped pecans
- Vanilla ice cream
Instructions
- Preheat oven to 450 degrees.
- Bring first 7 ingredients to a boil in a saucepan over medium heat; stir 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 an 8 inch square. Place over blueberry mixture; sprinkle with pecans.
- Bake at 450 for 10 minutes. Spoon remaining blueberry mixture over baked crust.
- Roll remaining pie crust to 1/8 inch thickness, and cut into 1 inch strips. Place in lattice design over blueberry mixture. Place pan on a baking sheet on middle oven rack. Bake at 450 degrees for 10 minutes or until golden.
- Serve with ice cream.
Notes
I made this in a souffle dish. Turned out perfectly. The pecans and center pie crust give this cobbler a unique twist.By KathyMillerTime
Adapted from from a long ago Southern Living
Recipe Printed from www.kathymillertime.com
And with my usual sign off…
Watch for upcoming stories from my summer travels.
I welcome your comments, recipes and any inside information on your favorite tailgating spots.
Come celebrate with me. I’ll save you a seat at the table.
12 Comments
Love this post! Thanks to all of our veterans for their service. Enjoyed the Memorial Day decorations and table settings (and the yummy recipe).
God bless America!
Thanks Kay. God Bless America!
Great Post Kathy! Love the picture of your Dad!! Is that Vern’s ranch dressing on the salad???
New special recipe!
Looking forward to spending some time in those beautiful mountains with you , Dave and friends. I like the idea of pecan layer in the blueberry cobbler recipe.
Keep up the good work!
Carson
Thanks Carson. We are also looking forward to a great weekend together. We’ll have lots of hiking, sitting on the screen porch with a fire, and of course good eating.
I haven’t seen Vern pull out a bottle of Ranch dressing from her purse in a long time! Can’t wait to have the leftover blueberry cobbler tonight…
Would you believe this is a special recipe Vern invented?
So enjoyed the photo of your Dad…you and James favor him ! I always look forward to your creative and beautiful blog Kathy. Thanks for all that you do…
Jean
Thank you Jean. I am expanding my blog to include stories about my travels and to include favorite restaurants and stores.
Yum! That looks amazing! Love the pic of Grandaddy and the beautiful decorations too!
Thanks Sarah. Love that pic too. I am liking your blog very much. Check out Sarah’s blog http://ablondiestateofmind.blogspot.com