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SOUTHERN BLACKBERRY COBBLER 
3 c. fresh blackberries or 2 (16 oz.) pkg. frozen blackberries, thawed
3/4 c. sugar
3 tbsp. all-purpose flour
1 1/2 c. water
1 tbsp. lemon juice
Crust (recipe follows)
2 tbsp. butter, melted
Ice cream, optional

Place berries in a lightly greased shallow 2 quart baking dish. Combine sugar and flour; stir in water and lemon juice. Pour mixture over berries and bake at 425 degrees for 15 minutes.

Place crust over hot berries; brush with butter. Bake at 425 degrees for 20-30 minutes or until crust is golden brown. Serve warm with ice cream, if desired. Yield: 6-8 servings.

CRUST:

1 3/4 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
2-3 tbsp. sugar
1/4 c. shortening
1/4 c. plus 2 tbsp. whipping cream
1/4 c. plus 2 tbsp. buttermilk

Combine first 4 ingredients. Cut in shortening with pastry blender until mixture resembles coarse meal; stir in whipping cream and buttermilk. Knead dough 4-5 times; roll out on a lightly floured surface. Cut dough to fit baking dish. Yield: crust for 1 cobbler.
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