Filling 4 cups blackberries 1 cup sugar 1/4 cup instant tapioca 1 1/3 cups fruit juice or water 2 tablespoons butter
Crust 2 cups sifted all-purpose flour 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons shortening 2/3 cup milk sugar and ground nutmeg
Combine blackberries, 1 cup sugar, tapioca, 1 1/3 cups juice or water, and 2 tablespoons butter; set aside.
Sift together the flour, 2 tablespoons sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add 2/3 cup milk all at once; stir just until flour is dampened. Roll out on a lightly floured surface and cut into 8 rounds, about 2 1/2 inches in diameter. Sprinkle rounds with sugar and ground nutmeg.
Pour blackberries into a greased baking dish; place rounds on top of berries. Bake at 425° for 30 minutes. Blackberry Cobbler serves 8.