Blueberry-Pecan Cobbler

Blueberry Pecan Cobbler

This is an easy recipe for a thick, bubbly Blueberry Cobbler.
Prep Time 30 minutes
Cook Time 10 minutes
2nd Layer 10 minutes


  • Saucepan
  • 8-inch square pan


  • 4 pints blueberries (fresh or frozen)
  • 1 1/2 c. sugar
  • 1/2 c. all-purpose flour
  • 1/3 c. water
  • 2 T. Lemon Juice
  • 1/2 tsp. ground cinnamon
  • 1/4 c. ALAGA Yellow Label Syrup
  • 1 tsp. vanilla extract
  • 1 (15-oz.) pkg. refrigerated pie crust's
  • 1/2 c. chopped pecans (toasted)


  • Bring the first 8 ingredients to a boil in a saucepan over medium heat, stirring until sugar dissolves.
  • Reduce heat to low; cook, stirring occasionally for 10 minutes.
  • Spoon half of blueberry mixture into a lightly greased 8-inch square pan.
  • Roll 1 pie crust to 1/8-inch thickness on a lightly floured surface.
  • Cut it into an 8-inch square and place over the blueberry mixture.
  • Sprinkle with pecans.
  • Bake at 475 degrees for 10 minutes.
  • Spoon the remaining blueberry mixture over the baked crust.
  • Roll the remaining pie crust to 1/8-inch thickness and cut into 1-inch strips.
  • Arrange them in a lattice design over the mixture.
  • Bake at 475 degrees for 10 minutes or until golden brown.
  • Serve with vanilla ice cream if desired.
Keyword Alaga Yellow Label

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