Blackberry & Toasted Pecan Cobbler

• 6 cups fresh blackberries
• 3 tablespoons sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch
• 2 cups flour
• 1/2 cup plus 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 2 cups cold heavy cream
• 3/4 cup toasted pecans, coarsely chopped

1. Preheat oven to 375F. Combine the blackberries, sugar, lemon juice and cornstarch in a large bowl and gently mix to combine. Let sit 10 minutes at room temperature. Transfer the berries and their juices to a 10-inch x 10-inch x 2-inch baking dish. Place the flour, sugar, baking powder and salt in the bowl of a food processor and pulse several times to combine. Scatter the butter over the flour mixture and pulse until the mixture resembles coarse meal. With the motor running, add the heavy cream and pulse just until the mixture comes together, the mixture will be somewhat moist. Spoon the mixture over the fruit and sprinkle with the sugar and pecan. Bake until the top is golden brown and the juice is bubbling, 35-45 minutes. Remove to a baking rack and let cool for at least 30 minutes before serving. Best served warm.

fresh blackberries, sugar, lemon juice, cornstarch, flour, sugar, baking powder, salt, cold unsalted butter, cold heavy cream, pecans

Taken from www.epicurious.com/recipes/member/views/blackberry-toasted-pecan-cobbler-50032077 (may not work)