Southern Living magazine's Blackberry Cobbler recipe

8 servings

1 cup white sugar

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

8 cups fresh or frozen blackberries, thawed

1/4 cup orange juice

1 cup all-purpose flour

1/4 teaspoon salt

3 tablespoons shortening

1/4 cup ice water

butter flavored cooking spray

1 teaspoon sugar

COMBINE first 5 ingredients in a large bowl; gently stir in blackberries.

Spoon into an 8-inch square baking dish.

Sprinkle with orange juice.

Set aside.

COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly.

Sprinkle ice water, 1 tablespoon at a time, evenly over mixture; stir with a fork just until dry ingredients are moistened.

PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap.

Roll pastry, still covered, into a 9-inch square; chill 10 minutes or until plastic wrap can be easily removed.

REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips.

Arrange pastry strips over blackberry mixture in a crisscross pattern.

COAT with cooking spray; sprinkle with 1 teaspoon sugar.

Bake at 425 degrees for 35 minutes or until pastry is golden.