Blackberry Cobbler

• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 6 cups blackberries, rinsed and drained
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup (1/4 lb.) cold butter, cut in chunks
• 1 cup whipping cream

1. In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice. Mix gently to coat. Pour into a shallow 3- to 4-quart baking dish.
2. In another bowl, mix flour, baking powder, salt, and remaining 1/4 cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until coarse crumbs form. Add cream and stir just until mixture forms a soft, crumbly dough.
3. Pat 1/4-cup portions of dough into flat disks 1/2 inch thick and arrange evenly over fruit.
4. Bake in a 350u0b0 oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature.

sugar, cornstarch, tapioca, blackberries, lemon juice, flour, baking powder, salt, cold butter, whipping cream

Taken from www.myrecipes.com/recipe/blackberry-cobbler-3 (may not work)