Ingredients:
PASTRY:
6 teaspoons butter
225 g (8 oz) all-purpose flour
baking powder
70 g (2 1/2 oz) sugar
pinch of salt
130 ml(4 1/2 fl oz) buttermilk

FILLING:
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh blackberries
1 tablespoon water
1 tablespoon butter or margarine

Preparation:

1. PASTRY: In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

 

2. FILLING: Combine the sugar, cornstarch and cinnamon in saucepan. Add blackberries, water and butter. Bring to boiling. Cook and stir 1 minute.

 

3. To assemble cobbler, pour hot filling into a baking dish. Immediately spoon biscuit topping on top of hot filling.

 

4. Bake for 20 to 25 minutes on 190 C (375 F).

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