Blackberry Cobbler Recipe

• 2 quart (8 c., 8 half-pint boxes) fresh blackberries
• 3/4 c. sugar
• 4 c. all-purpose flour
• 2 Tbsp. baking pwdr
• 2 Tbsp. sugar
• 1 1/2 tsp salt
• 2 c. cool heavy cream

1. Preheat oven to 400 degrees.
2. Arrange fruit in a greased, shallow 9-by-13 inch rectangular baking dish or possibly 10- to 12 inch oval ceramic gratin dish.
3. Sprinkle sugar over fruit and toss to combine.
4. Place fruit in oven for 20 min.
5. Meanwhile, prepare topping.
6. To prepare topping: Combine flour, baking pwdr, sugar and salt in medium mixing bowl.
7. Make well in center and add in cream, stirring with fork till just proportionately moistened and sticky; don't over-mix.
8. After berries have baked 20 min, remove from oven.
9. Working quickly with a large spoon, drop dough by large mounds over warm fruit.
10. Don't let dough touch sides of dish.
11. Return dish to oven.
12. Reduce temperature to 350 degrees and bake 25 to 30 min, till topping is golden, hard to touch and a toothpick inserted in center comes out clean.
13. Serve hot or possibly room temperature with cool plain heavy cream poured over.

fresh blackberries, sugar, allpurpose, baking pwdr, sugar, salt, heavy cream

Taken from cookeatshare.com/recipes/blackberry-cobbler-86315 (may not work)