Trisha Yearwood's Blackberry Cobbler

Recipe from rachael ray's website.

Preheat the oven to 450.

Grease an 8-inch square baking dish.

In a medium saucepan , combine the sugar , 1 tablespoon flour , the berries and 1 cup water.

Bring to a boil , lower the heat and simmer for 2 minutes.

Remove from the heat.

In a medium bowl , rub the butter into the remaining 2 cups flour.

Stir in the milk until a soft dough forms.

Turn out the dough on a lightly floured surface.

Pat into a square , then roll into an 8-inch square.

Cut into 6 long strips.

Pour 1 cup of the berry mixture into the pan.

Arrange 3 dough strips an equal distance apart over the blackberry mix.

Bake until golden-brown , about 12 minutes , then remove from the oven and pour the remaining berry mixture over the baked strips.

Arrange another layer of dough strips perpendicular to the first row and bake until golden-brown , about 12 minutes more.

Let cool for about 20 minutes.

Serve warm with the ice cream.

sugar, self-rising flour, fresh blackberries, butter, milk, vanilla ice cream