BLACKBERRY COBBLER

1 cup plus 1 tablespoon granulated sugar, divided use*
1 tablespoon cornstarch
1 cup water
4 cups fresh blackberries
Butter
Ground cinnamon
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons vegetable shortening or butter
1/2 cup milk

Preheat oven to 400 degrees.

In a saucepan, mix 1 cup sugar and cornstarch. Gradually stir in water and berries. Bring to a boil and boil 1 minute, stirring constantly. Pour into 1 1/2-quart baking dish and dot with butter. Sprinkle with cinnamon.

Combine flour, 1 tablespoon sugar, baking powder and salt in a bowl. Cut in shortening and blend with a pastry blender or your fingers until mixture has the texture of meal. Stir in milk.

Drop batter by spoonfuls onto the hot berries. Bake 25 to 30 minutes.

Serve warm.

*Blackberries vary in sweetness. Taste the berry mixture once it's cooked and add more sugar, if needed.

Makes 6 to 8 servings
Adapted from source: The Betty Crocker Cookbook