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 (opt.)
1 tbsp. sugar
1 tbsp. butter, melted

Heat oven to 425 degrees. Mix 1/2 cup sugar and the 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 dough forms. Drop dough by 6 tablespoonfuls onto hot blueberry mixture. Bake until golden brown, about 15 minutes. 6 servings.

QUICK FRUIT COBBLER: Substitute 1 (21 oz.) can fruit pie filling for the blueberry mixture. Heat pie filling to boiling in saucepan. Pour into casserole. Continue as directed.