1/2 cup sugar
1 Tbsp cornstarch
4 cups fresh or frozen blackberries
1 tsp lemon juice
3 Tbsp shortening
1 cup self-rising flour
1 Tbsp sugar
1/2 cup milk
1/4 cup butter, diced

Preheat oven to 400°. Mix 1/2 cup sugar and cornstarch in 2-qt saucepan. Stir in the fruit and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into an ungreased 2-qt casserole or oblong baking dish, and dot evenly with butter. Place dish on a cookie sheet and place in oven on center rack while preparing the topping.

Place flour and 1 Tbsp sugar into a medium mixing bowl, and blend. Cut shortening into flour mixture until mixture resembles find crumbs. Stir in milk until well blended. Remove casserole from oven, and drop 6 spoonfuls of dough onto hot blackberry mixture. Return casserole to oven and bake 25 to 30 minutes or until topping is golden brown. Serve warm with ice cream or whipped cream.

FRESH PEACH COBBLER -- Substitute 4 cups sliced fresh or frozen peaches for the blueberries. Add 1/4 tsp ground cinnamon to the sugar and cornstarch mixture. Proceed as with the Blackberry Cobbler recipe.

TOPPING ALTERNATIVE -- Rather than making the dough yourself, you can use prepared refrigerated pie crusts. Shape the pie crust(s) to fit the baking dish, tucking the edges down along the sides. Use the handle of a wooden spoon to poke holes over the top of the crust to allow the fruit to bubble over. Bake until the crust is golden brown.