Blueberry Cobbler

5 lbs. Blueberries
1/2 lb. Granulated Sugar
1 tbl. Orange Juice
2 1/2 lbs. Streusel Topping

Note: Save the blueberry syrup to drizzle over cobbler

1. In a large stock pot combine the blueberries, sugar and orange juice.
2. Simmer over low heat for 15 minutes to cook out the flavors.
3. Pull off the stove and let cool to room temperature.
4. Press 4 ounces of streusel topping on the bottom of a au gratin dish or a cast iron skillet.
5. Bake a 375-degrees for 5-7 minutes or until the streusel turns a light golden brown.
6. Spoon 8 ounces of blueberry cobbler filling into the dish or pan.
7. Top each dish or pan with the streusel topping. Form streusel topping in large pieces.
8. Bake in preheated 300-degree oven for 25-30 minutes.
9. Serve hot with a scoop of vanilla bean ice cream.
10. Drizzle reserved blueberry syrup over the ice cream before serving.

Streusel Topping:
2 1/4 lbs. Flour
2 1/2 lbs. Granulated Sugar
2 1/2 lbs. Softened Butter
1 oz. Vanilla Extract
1/2 tbl. Salt

1. In an electric mixer bowl combine the butter, sugar and vanilla.
2. Mix on medium speed until pale in color.
3. Add the flour all at once and mix until combined. Do not over mix.
4. The streusel should be like a pastry dough.
5. Place large pieces of the streusel atop the cobbler before baking.

Recipe courtesy of Levy Restaurant's Executive Chef Michael Lopez