Blackberry Cobbler

Prep and Cook Time: About 1 Hour
Notes: serve with Ice Cream
Makes 6-8 servings

1 ¼ cup sugar
2-tablespoon cornstarch
2-tablespoon quick-cooking tapioca
6 cups blackberries rinsed and drained
1-teaspoon grated lemon peel
1-tablespoon lemon juice
2 cups all-purpose flour
1-tablespoon baking powder
1-teaspoon salt
½ cup cold butter
1 cup whipping cream

In a large bowl, combine 1-cup sugar, cornstarch, tapioca, blackberries, and lemon peel and lemon juice.  Mix gently to coat.  Pour into a shallow 3-4 quart baking dish.

In another bowl, mix flour, baking powder, salt, whipping cream and remaining ¼ cup sugar.  With your fingers or a pastry blender, rub or cut butter into flour mixture until mixture forms soft, crumbly dough

Pat ¼ cup portions into flat disks ½ inch think and arrange evenly over fruit.

Bake in a 350-degree oven until topping is golden brown and fruit is bubbling 45-to 55 minutes.  Serve warm or at room temperature