Blackberry Cobbler

 

(This is actually a recipe for pie. We don’t use a bottom crust.)

 

Prepare by picking over and hulling:

 

4 cups fresh berries (We use up to 8 cups.)

 

Combine:

 

2/3 to 1 C or more sugar

¼ C all-purpose flour

1 ½ T lemon juice or ½ t cinnamon (We add nutmeg, too, usually.)

 

If the fruit is juicy, add:

 

2 tsp. quick-cooking tapioca

 

Sprinkle these ingredients over the berries and stir gently until well blended. Let stand for 15 minutes.

 

Preheat oven to 450 degrees.

 

Turn the fruit in the dish. Dot with:

 

1 to 2 T butter

 

Cover the top with a well-pricked top or with a lattice. Bake the pie in a 450 degree oven 10 minutes. Reduce the heat to 350 degrees and bake 35 to 40 minutes or until golden brown