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Perfect Blackberry Cobbler

fresh-blackberries-2

24 oz. fresh blackberries

1 C. granulated sugar

1/4 tsp. ground cinnamon (optional)

3 T. cornstarch

3/4 C. water

For topping:

1 1/2 C. all-purpose flour

1 T. granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. kosher salt

1/2 C. cold butter, grated or finely cubed

1/3 to 1/2 C. cold buttermilk

Grease an 8-inch square baking dish.

In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.

Pour into prepared baking dish.

For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoons onto hot berry mixture.

Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

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