Bubbling blackberry cobbler

Yield: 9 servings

Measure Ingredient
5¼ cup Blackberries
¼ cup Sugar
2 tablespoons Tapioca
1½ cup Flour
2 teaspoons Baking powder
¼ cup Brown sugar
¼ cup Butter -=OR=-
3 tablespoons Lemon juice
1½ tablespoon Butter -=OR=- margarine, melted margarine, melted
½ cup Whipping cream -=OR=- lowfat milk Vanilla ice cream

BLACKBERRY FILLING

BROWN-SUGAR SHORTCAKE CRUST

Preheat oven to 425^F. Grease an 8-inch square baking pan or dish.

Wash fresh blackberries thoroughly. In a large mixing bowl, carefully spoon together blackberries, sugar, tapioca and lemon juice. Pour blackberry filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside. In another large bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough forms. Spoon dough on top of blackberries to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes; then serve with vanilla ice cream, whipped cream or a jug of cream.

Makes 5 or 6 servings.

Source Cobbler Crusade

Submitted By ALAN BURGSTAHLER On 05-07-95

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