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BLUEBERRY/BLACKBERRY COBBLER 
FILLING:

3/4 c. sugar
1 tbsp. cornstarch
1 tsp. lemon juice
1 1/2 c. blueberries
1 c. black berries

DROP CRUST:

3 tbsp. shortening
1 c. all-purpose flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Heat oven to 400 degrees. Mix sugar, cornstarch, and 1/2 cup water in 2-quart saucepan. Stir in fruit and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole, keep fruit mixture hot in oven. Cut shortening into flour, 1 tablespoon sugar, the baking powder, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture. Bake until topping is golden brown, 25 to 30 minutes.
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