COUNTRY BERRY COBBLER

FOR THE FILLING:
6 cups mixed berries* (such as blackberries, raspberries, strawberries and/or blueberries)
3/4 cup sugar
1 tablespoon cornstarch
2 tablespoons butter or margarine
FOR THE CRUST:
1 1/2 cups self-rising flour
1 tablespoon sugar
6 tablespoons cold butter or margarine, cut into pieces
2/3 cup heavy (whipping) cream
FOR THE TOPPING:
1 tablespoon heavy (whipping cream)
1 teaspoon sugar

Heat oven to 350 degrees F.

In large bowl, combine fruit, sugar and cornstarch; mix well. Pour into 12-by-8-inch baking dish or other shallow 2-quart casserole. Dot with 2 tablespoons butter.

In large bowl, combine flour and 1 tablespoon sugar; mix well. Add butter and cut into flour with pastry blender or 2 knives until mixture is about the size of small peas. Add 2/3 cup cream; mix with fork until moistened, adding more cream, 1 tablespoon at a time, if needed. Shape dough into a ball.

Roll out on lightly floured surface to 3/8 -inch thick. Cut with knife or 3-inch biscuit cutter into 8 pieces and place on top of berries. Brush biscuits with remaining 1 table-spoon cream; sprinkle with remaining 1 teaspoon sugar.

Bake at 350 degrees F for 40-50 minutes or until biscuits are golden brown and thoroughly cooked. Cool slightly. Serve warm.

*Frozen unsweetened berries may be used. Thaw partially before using.

Source: Martha White Kitchens