1/2 c. sugar
1 tbsp. cornstarch
4 c. fresh or frozen blueberries
2 tbsp. water
1 c. Bisquick baking mix
1/4 c. milk
1/4 c. chopped pecans (if desired)
1 tbsp. sugar
1 tbsp. butter, melted

Heat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in 2 quart saucepan. Stir in blueberries and water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour into ungreased 1 1/2 quart casserole. Mix remaining ingredients until soft ball forms. Drop dough by tablespoonfuls onto hot blueberry mixture. Bake until golden brown, about 15 minutes.

Variation - Quick Fruit Cobbler: Substitute 1 (21 ounce) can fruit pie filling for blueberry mixture. Heat pie filling to boiling in saucepan; pour into casserole. Continue as directed.