Ingredients

For the biscuit:
• 2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 heaping tablespoons granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon baking spice
• 1/2 cup butter shortening, cold
• 7/8 cup milk
For the blackberry filling:
• 12 oz. package fresh blackberries
• 1 cup granulated sugar
• pinch of baking spice
• 3 tablespoons cornstarch
• 1 teaspoon almond extract

Instructions

For the blackberry filling:
1. In a medium size bowl, combine blackberries, sugar, baking spice, cornstarch, and almond extract.
2. Using a large spoon, gently mix together and then mix again every 15 minutes or so to ensure that all the ingredients have been combined.
3. The filling will need to marinate for about 45 minutes, so now you can get started on the biscuits.
For the biscuit crust:
4. Preheat oven to 400 degrees and like a cookie sheet with foil.
5. In a large bowl, combine flour, baking powder, salt, sugar, and cream of tartar.
6. Using a pastry cutter, cut in your shortening until your flour mixture looks like wet sand and has pea-sized dough bits.
7. Add most of the milk and mix with a fork; if your dough is still very dry, add the rest of the milk.
8. Mix only until the ingredients come together; don't overwork your dough.
9. Pat out your dough on a well floured surface.
10. Roll out your dough to about a 1/2 inch thickness.
11. Using your baby-cobbler dish, flip it over and cut out your dough into a circle.
12. Make sure to use your fork to poke holes in the dough circle before assembly.
To assemble your cobbler:
13. Fill your baby-cobbler dish all the way to the top with your blackberry filling.
14. Carefully lay your biscuit crust on top of the filling.
15. Brush the top of your biscuit with butter and sprinkle with sugar.
16. Place baby-cobblers on your cookie sheet to prevent dripping.
17. Bake for 20 minutes and let cool completely before serving.