Iso:great american recipes card

FRESH BLACKBERRY COBBLER

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1 qt. fresh or frozen
blackberries

3 to 4 c. sugar

3/4 c. flour

2 c. water

1/2 stick margarine

Cook blackberries, sugar, water and margarine
for 15 to

20 minutes on medium heat. While cooking, mix
flour with 1 cup

(cold) water. Mix well until smooth. Pour
blackberries in

large 13 x 9-inch pan or baking dish. Add mixed
paste and stir

until smooth. Using the basic cobbler crust, put
dough on top

and side of dish over berries. Punch holes in
top crust and

add pats of margarine (about 1/2 stick).
Sprinkle with plenty

of sugar. Bake in 350 degrees oven until medium
brown. Great with or

without vanilla ice cream.

Basic Crust For Cobbler:

2 c. plain flour

3/4 c. Crisco

5 Tbsp. ice water

1 tsp. salt

pinch of baking powder

Freeze Crisco for 20 to 30 minutes. Put water in
there

also. Have very cold. Mix all with mixer or food
processor

well. Roll out on well floured wax paper.

Tip For Easy Handling: Put rolling pin down on
edge of

crust. Roll crust over rolling pin. Then unfold
over filling.

Add plenty of pats of butter and sprinkle top with lots of sugar.

Punch holes in top of crust.

Hi. This is from Great American Recipes, Group 13, Card 64. I don't have all the cards, so maybe this is the one you are looking for with substituting blackberries for the raspberries.
Good luck.

Old Fashioned Raspberry-Apple Cobbler

1 pkge (10 oz) frozen raspberries
1/4 cup sugar
2 tsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
2 medium apples, peeled, cored, thinly sliced (about 2 1/2 cups)

Topping

1 cup all-purpose flour
1/2 sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup sour cream
2Tbsp butter or margarine, melted
1 egg

1. Thaw raspberries according to package directions. Drain. Reserve liquid.
2. Add enough water to the liquid to make 1 cup.
3. In medium saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Stir in raspberry liquid.
4. Cook over medium heat, stirring until thickened and boiling.
5. Remove from heat. Add raspberries and apples.
6. Pour into an ungreased 2-quart casserole.
7. For topping, measure flour, sugar, baking powder, and salt into mixing bowl. In small bowl, blend sour cream, butter and egg. Add to flour mixture; blend well.
8. Drop batter by tablespoonfuls over fruit mixture.
9. Bake at 375 F for 25-35 minutes or until golden and topping tests done.
10. Serve warm with whipped cream.

Preparation time: 15 min
Baking time: 25-35 min
Oven temperature: 375 F