Raspberry Cobbler

Raspberry Cobbler

6 cups raspberries, fresh or frozen (thawed)
1 1/2 cups sugar
3 tablespoons flour
1 tablespoon lemon juice
1 1/2 cups water
3 tablespoons butter
1 3/4 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1/4 cup shortening
6 tablespoons whipping cream
6 tablespoons buttermilk

Put berries in a lightly greased casserole. Combine next 4 ingredients and pour over berries. Dot with butter. 

Bake in a 425° oven for 15 minutes. 

Meanwhile, make the crust. Combine the remaining dry ingredients; cut in the shortening. Stir in milks and blend well. Roll out and lay over the hot berries and tuck in. 

Bake 20-30 minutes more. Serve warm with cream or ice cream.