Blackberry Cobbler

I tried this recipe for the ward overnighter. I of course changed it up and did half blackberries and half fresh peaches, and don't be too shocked--but I even did it in the dutch oven. It turned out delicious and was the first dessert to be devoured.

6 cups fresh or frozen blackberries
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon grated lime peel

SOUR CREAM PASTRY:
1 1/3 cups all-purpose flour
3 tablespoons sugar, divided
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons cold butter, divided
1/2 cup sour cream
1/4 cup heavy whipping cream

Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.

In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball. Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar.

Bake, uncovered, at 375 for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 miutes before serving.

EDITORS NOTE: If using frozen blackberries, do no thaw before assembling cobbler.