2 cans (16 to 17 oz.) blackberries
1/4 c. butter
4 tsp. cornstarch
4 tsp. lemon juice
1/8 tsp. salt Drain berries, reserve 1 cup juice. Melt butter, stir in cornstarch, lemon juice, salt and reserved blackberry juice. Cook and stir until thickened, stir in berries. Place in small baking dish, spoon cobbler topping over fruit mixture. Bake at 400 degrees for 15 to 20 minutes until golden brown. Serve with ice cream. Makes 4 to 5 servings. COBBLER TOPPING: Stir together: 1 1/2 tbsp. sugar 1 1/2 tsp. baking powder 1/4 tsp. cinnamon 1/4 tsp. salt Combine 1 beaten egg and 5 tablespoons milk. Stir in dry ingredients until moist. | 
