Peach Crisp

Mandy sent me this a few weeks ago. I wanted to try it while I still had fresh peaches but just didn't get to it. She did it with peaches from her trees. I really wish I had some peach trees. I made it with canned peaches. It was really good still.
8 peaches or enough to fill a 8x10 pan 2/3 full peel and slice (it too me 3 cans of peaches)
2 Tablespoons sugar
1 Tablespoon lemon juice
2 Tablespoons flour or 1 Tablespoon corn starch (flour seems to make it thicker)
mix these with the peaches and pour into a greased 8x10 pan and bake for 20 minutes at 375.

Topping:
1 Cup flour
1/2-1 Cup brown sugar (Mandy thought 1 cup was too much I liked it. but I have a serious sweet tooth)
1 Cup oats
2 teaspoons cinnamon
1/2 cup butter-sliced
Cut all together and pour topping over peaches and bake for 20 more minutes at 375.
Yummy with ice cream or cream!

Blackberry Cobbler

3 cups fresh or frozen blackberries
1 cup sugar
1/4 teaspoon cinnamon
3 Tablespoons cornstarch
1 cup cold water
1 Tablespoon butter

Biscuit Topping:
1 1/2 cups flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup milk

In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until smooth; stir until until mixture come to a boil. Combine the cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a buttered cast iron skillet. Dot with butter.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
Bake uncovered, at 350 for 30-35 minutes or until filing is bubbly and topping is golden brown. Serve warm with whipped topping or ice cream.