Blueberry Pie Cobbler

Ingredients:

2 1/2 c. blueberries
1/4 tsp. ground ginger
1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/3 c. Splenda
1/3 c. refrigerated pie crust dough

Preheat oven to 400 degrees. In a medium size bowl, mix the blueberries, ground ginger, cinnamon, vanilla and Splenda together. Flour your counter top or work surface. Place the dough on the flour. Using a rolling pin, roll the dough out into a quarter inch thick layer. Use a ramekin and press into the dough making circles. Cut around the outlines with a knife. Use a rolling pin and roll out the pie crust so that it can overlap around the top of the ramekin. Spray six ramekins with non stick cooking spray and set on a jellyroll pan. Divide the blueberry mix evenly among the six cups. Cut an "x" in the center of each pie crust circle. Place the circle on top of each ramekin and press down around the sides. Spray the tops with non stick cooking spray. Cover the tops with tinfoil. Bake in the oven for 20 minutes. Remove the tinfoil and bake for another 10 minutes. Let cool slightly before eating.