Blackberry Cobbler

Well, I'm finally coming to the end of blackberry season in Kentucky. I have both tame and wild blackberries (the wild ones are tastier, but the tame ones are larger), so I've been making blackberry jam for the winter - and for Christmas gifts. For something different from jam, here's my recipe for Blackberry Cobbler:

BLACKBERRY COBBLER

Filling:
--5 to 6 cups of blackberries
--3 TBSP whole-wheat flour
--1 cup sugar
--3/4 tsp salt
--3 TBSP lowfat butter

In a large mixing bowl, stir together the flour, sugar, and salt. Gently toss in the blackberries, and then pile it all into a buttered baking dish. Chop the butter into small pieces and sprinkle them over the fruit.

Topping:
--1 1/2 cups whole-wheat flour
--1/4 cup sugar
--1 tsp baking powder
--1/2 tsp salt
--1 stick lowfat butter
--1/4 cup skim milk
--1 egg

Preheat oven to 425F. Combine the flour, sugar, baking powder, and salt. Cut the butter into 1-inch cubes and then cut butter into the flour mixture until it resembles coarse meal. Add the milk and egg to the flour mixture, and mix until just combined. Drop the mixture over the fruit, spoonful by spoonful, leaving openings around each part of the batter. Place in the oven with a sheet pan underneath the dish (to catch juices). Bake 35 to 45 minutes, or until juices are bubbling and crust is golden.

Eat plain or with ice cream or frozen yogurt. Enjoy!