blackberry cobbler

i decided it was time to make myself a blackberry cobbler.  the recipe is the same as what i used earlier this year...except this time i didn't use strawberries.

the real difference, though, is that i used less margarine (about 3/4 a stick instead of a whole one), and i also used self-rising flour (as per my mother's original recipe).

i think that using self-rising flour made the biggest difference.  instead of the cobbler being kind of gluey, the crust actually tasted like crust is supposed to be.  on the other hand, i still didn't use enough fruit; i probably could have doubled the amount of berries or halved the crust mixture.  learning experiences, i suppose.

my own opinion is that the cobbler tasted liked blackberry cobbler ought...but other people were of the opinion that i should have added more sugar.  tough cookies, i say!