Individual Blackberry Cobblers
INGREDIENTS 
2 6-oz. pkg. fresh blackberries (about 3 cups)
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 tablespoon lemon juice
Biscuits
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, divided
1/3 to 1/2 cup heavy cream
2 tablespoons sugar, divided
DIRECTIONS 
- Preheat oven to 400 degrees. Lightly coat six 8-ounce ramekins or oven-proof bowls with cooking spray and place on a baking sheet.
- Place blackberries in a medium bowl and gently toss with the sugar, flour, and lemon juice until coated. Divide evenly among the prepared ramekins and set aside.
- Biscuits:
In another bowl, combine the flour, baking powder, salt and 1 tablespoon sugar. Cut in 3 tablespoons of the butter with a pastry blender or fork. Pour in 1/3 cup cream, gently stirring until just combined and the dough is sticky (Add more cream if needed to make the dough come together). Divide the dough into 6 balls and shape in your hand to form a biscuit. Place biscuits on a greased baking sheet. Melt the remaining tablespoon of butter and brush over the dough and then sprinkle with the remaining tablespoon of sugar. Bake for about 10 minutes in a 400 degree F. oven until just starting to lightly brown on the sides. Remove from oven.
- Bake the blackberry mixture in the ramekins for 10 to 15 until the fruit starts to bubble. Place a biscuit on top of each ramekin and bake for another 10 to 15 miubtes until the biscuit starts to brown on the top. Serve warm.