Blueberry Cobbler with Pecan Crumble


  • 4 Cups-Fresh Blueberries
  • ½ Cup-Brown Sugar-plus extra to dust peaches
  • 1 Tablespoon-Almond Extract
  • 1 Tablespoon-All Purpose Flour
  • To Coat-Unsalted Butter


  • ¼ Cup-All Purpose Flour
  • ¾ Cup-Pecans-chopped
  • 1 Cup-Shortbread Cookies-crushed
  • 2 Tablespoons-Brown Sugar
  • ¼ Cup-Unsalted Butter-cold, cut into very small cubes


  1. Preheat oven to 425 degrees.
  2. To make crumble, combine flour, pecans, shortbread cookies and brown sugar.
  3. Add cubed butter, using fingers combine until it is texture of a very course bread crumb.
  4. Place crumble in refrigerator while preparing filling.
  5. Place blueberries/brown sugar/flour/extract in a mixing bowl and mix to combine.
  6. Butter a deep baking dish/iron skillet or individual dishes and add blueberry mixture.
  7. Place in oven and bake for 15 minutes.
  8. Remove cobbler from oven and top with crumble.
  9. Place back in oven and bake until crumble is golden brown 5 to 10 minutes.
  10. Remove and let stand to cool.
  11. Serve in shallow dishes topped with whip cream or vanilla ice cream.