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Easy Blackberry Cobbler

from Alicia's Country Kitchen

I found this recipe looking for Blackberry Cobbler and took it to a pot luck, untried. It was wonderful!
However, some of the folks at the pot-luck are allergic to wheat gluten and dairy, so I decided to try it with alternative ingredients in mind. For lacto-vegetarians, it has the added bonus of not even calling for eggs.

Original recipe:
1 cup sugar
1/3 cup butter
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup milk
Alternate method:
1 cup sugar
1/3 cup butter or margerine
1 cup rice flour
1 cup oat flour
2 tsp. baking powder
1/2 tsp. salt
1 cup soy milk or milk
2 cups blackberries
2 cups boiling water
1 cup sugar
2 cups blackberries
2 cups boiling water
1 cup sugar

Cream 1 cup of sugar with butter or margerine. Add flour(s), baking powder, salt and milk; mix well. Pour into a 12 x 8 x 2 inch baking pan. Pour the blackberries over the batter. Sprinkle the remaining 1 cup of sugar over the berries. Pour the boiling water over the top.

Bake at 350° for 50 minutes or until golden brown.
Serve plain or with cream.

Hint: the water may have a tendency to boil over the top of the pan. I placed a sheet of aluminum foil on a cookie sheet, bending the edges up slightly, with the cobbler pan centered over the foil. That way, I didn't get drippings on the bottom of the oven.

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