Cannon Beach Blackberry Cobbler

Serves 8-10

1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
2 tablespoons unsalted butter, softened
1/2 cup milk
1 pint (2 cups) fresh Marion berries, or other blackberries, or 2 cups frozen Marion berries, thawed in a single layer on a paper towel for 20 minutes
1/2 to 1 cup sugar, for berries
1 cup hot water. Preheat the oven to 350°F. Grease an 8 by 8-inch baking dish.

Stir together the flour, 1/2 cup sugar, baking powder, butter and milk. Toss the berries with the sugar to taste and stir into the batter. Spoon the batter into the baking dish. Pour 1 cup hot water over all and bake for 45 (50 minutes for frozen berries), until the batter rises to the surface around the edges of the pan and is light golden brown

Source: Coastal Cooking with John Shields (Broadway, 2004)

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