Blackberry-Plum Cobbler

This recipe was an attempt to make a cobbler as good as Roseanna's in Oceanside, Oregon! I have always loved the marionberry cobbler there. I love how they serve it individually and I love how the fruit filling is so abundant! I love theirs so much that I refuse to buy marionberry cobbler anywhere else as I have always been disappointed. We do not grow marionberries, however, and we have a good harvest of plums and blackberries. Verdict on this cobbler?? My son says repeatedly that this cobbler "is better than Roseanna's". Today he even suggested they might be hiring someone to work at Roseanna's and I could get hired. Then he listed all the days that he wanted me off work so they we could go have fun on the beach! :)



BISCUIT
2 cup all-purpose flour
1 cup white sugar
2 tsp baking powder
1 tsp salt
1 1/2 sticks cold butter
1/2 cup boiling water

FILLING
4 cups blackberries
4 cups plums
2 cups sugar
2 T lemon juice
4 T cornstarch
1/2 c cold water

Directions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

For Biscuit: In a large bowl, mix flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.

For Filling: in a separate bowl, dissolve the cornstarch in cold water. Mix sugar, lemon juice, blackberries, and plums a big pot on stove. Add the cornstarch mixture and bring to a boil, stirring frequently.

Pour the filling into individual custard dishes or into a baking dish. Drop biscuit dough from a cookie scoop (1 scoop in each custard dish, scoops as you desire in baking dish. I like to limit them to really enjoy the fruit filling)

Place the custard dishes or the baking dish on the foil lined baking sheet. Bake for 25 minutes until dough is golden brown.