Simple Blackberry Cobbler 

I apologize that there's not a photograph for this recipe.  You'll have to trust me that it makes a beautiful dessert and it's absolutely worth the time to bake it up.  I served this recipe in a cooking demonstration at our Main Street Farmers' Market and the crowd went ga-ga for it.  It helps to make sure the blackberries are sweet on their own without the need to add sugar.  If you happen to buy tart blackberries, wait a day, they'll sweeten up on their own.

HERE'S ALL IT TAKES

To make 6 servings

• 4 cups fresh blackberries
• 1 tablespoon fresh lemon juice
• 1 large egg
• 1 cup sugar
• 1 cup all purpose flour
• 6 tablespoons melted butter

HEAT oven to 375ºF.
Grease 8-inch square pan.  Layer berries in pan and sprinkle with fresh lemon juice.  In a medium bowl, stir together egg, sugar and flour until it resembles a course meal.  Sprinkle over fruit.  Drizzle butter over the top.
BAKE 35 minutes, until lightly brown & bubbly.  Allow to cool 10 minutes then serve warm with whipped cream.

TEXAS SIZE BLACKBERRY COBBLER

To make 24 servings

• 16 cups fresh blackberries
• 4 tablespoon fresh lemon juice
• 4 large egg
• 4 cup sugar
• 4 cup all purpose flour
• 3 sticks or 1 1/2 cups melted butter

HEAT oven to 375ºF.
Grease 12-inch by 17-inch half sheet pan.  Layer berries in pan and sprinkle with fresh lemon juice.  In a large bowl, stir together egg, sugar and flour until it resembles a course meal.  Sprinkle over fruit.  Drizzle butter over the top.
BAKE 35 minutes, until lightly brown & bubbly.  Allow to cool 10 minutes then serve warm with whipped cream.