blackberry & strawberry cobbler

i've been wanting to make a cobbler for awhile, but i kept forgetting to take the blackberries out of the freezer.  yesterday, however, i finally remembered to put a quart bag of berries in the fridge to thaw.  and then the strawberries in the grocery store actually smelled good, so i decided to make a mixed cobbler.  an experiment, if you will.

ingredients:
- 1 quart blackberries (thawed)
- about 3/4 pound strawberries
- 1.5 cups sugar
- 1 cup flour
- 3 tbsp flour
- 2 tsp cinnamon
- 1 cup milk
- 1 stick margarine

preparation:
mix the berries (coarsely chop the strawberries) with about 1/2 cup of sugar and 3 tbsp flour and set aside.  in a separate bowl, mix 1 cup sugar, 1 cup flour, and 2 tsp cinnamon.  preheat the oven to 350°F, and melt the margarine in a 9x13 pan.

when the margarine is melted, remove pan from the oven and pour in the berries.  take the other bowl and whisk in the milk.  once mixed, pour over the berries.  bake cobbler at the 350°F for about 1 hour and 5 minutes.  the crust should be light brown and not gooey, and the fruit shouldn't be overly runny.

in my opinion, it's best if it cools for at least a little while before serving.

verdict:
mom's recipe does call for self-rising flour in the crust, but i didn't have any.  and since i don't spend a whole lot of time baking things, i figured i'd make do with the all-purpose version.  and although recipe also calls for a whole stick of margarine, i think that's pretty much overkill.  next time i think i'll cut back to 3/4 stick and see how that works.

also, i may have used less fruit than i should have.  from what i recall, the cobbler is a lot deeper when mom made it.  overall, though, i think the mixed berries works fairly well.  i can't quite discern the strawberries, but the cobbler is a little less tart than if only blackberries are used.  which counts as a successful experiment, in my book.