Blueberry Cinnamon Cobbler
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Shortbread cookies||1 1⁄2 Cup (24 tbs)|
|Pecan||1 1⁄2 Cup (24 tbs), coarsely broken|
|Brown sugar||1 Tablespoon|
|Butter/Margarine||1 Tablespoon, softened|
|Ground cinnamon||1⁄2 Teaspoon|
|Vanilla ice cream||1 Pint|
1. In 1 1/2 quart casserole or bowl, mix sugar, orange juice, cornstarch, and salt; stir in blue berries. Cook at high (100% power) 6 to 7 minutes, stirring after 3 minutes, until blueberries pop and mixture thickens slightly.
2. In small bowl, mix broken cookies, brown sugar, butter or margarine, and cinnamon. Sprinkle over blueberry mixture.
3. Cook, uncovered, at medium (50% power) 2 minutes or until topping is heated. Serve warm, topped with ice cream if you like.