2 cups fresh blackberries
1 cup sugar
1 tablespoon flour
juice of 1/2 lemon
Mix sugar, flour and lemon juice, fold in the blackberries and set aside. Make your basic pie crust – enough for 2 crusts.
Lightly butter your cobbler pan. Roll out one of your crust and fit it into the pan. Don’t try to be perfect; it’s a cobbler. Pour your blackberry mixture into the pan and top with dollops of butter. Lay your other crust on top and fold the edges into each other. Poke a few vent holes in the top and add more dollops of butter. Bake 350 until bubbly and crust is lightly browned. Let cool for 3o minutes. We like our cobbler with a scoop of vanilla ice cream.