BLACKBERRY COBBLER

BLACKBERRY COBBLER


3 cups fresh or frozen blackberries
1 cup sugar
¼ tsp. ground cinnamon
3 Tbsp. cornstarch
1 cup cold water
1 Tbsp. butter

Biscuit Topping:
1-1/2 cups all-purpose flour
1 Tbsp. sugar
1-1/2 tsp. baking powder
½ tsp. salt
½ cup cold butter
½ cup 2% milk
Whipped topping or vanilla ice cream (optional)


In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine the cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-inch square-baking dish. Dot with butter.

For topping, in a small bowl, combine the flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by Tbsp. onto hot berry mixture.

Bake, uncovered, at 350^ for 30-35 minutes or until filling is bubbly and top is golden brown. Serve warm with whipped topping or ice cream.

Yield: 9 servings.