Blackberry Cobbler II

4 cups fresh blackberries
1/4 cup granulated sugar
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup milk
1 1/2 cups boiling water
1/2 teaspoon ground cinnamon
1 teaspoon granulated sugar

Sauce:
1 tablespoon cornstarch
1/4 cup water
1 cup granulated sugar
3 tablespoons butter
1 cup crushed blackberries

Sprinkle berries with 1/4 cup sugar; set aside.

Combine flour, 3 tablespoons sugar, baking powder and salt in a mixing bowl. Cut in butter with pastry blender until mixture resembles coarse cornmeal. Add milk, mixing well. Roll two-thirds of the dough to 1/8-inch thickness on a lightly floured surface. Place in lightly greased 12 x 8 x 2-inch baking dish. Pour berries into pastry-lined dish. Roll out remaining dough and add top crust. Pour boiling water over crust.

Combine cinnamon and 1 teaspoon sugar; sprinkle over cobbler. Bake at 350 degrees F for 30 minutes. Spoon cobbler into serving dishes and top with sauce.

Yields 10 to 12 servings.

Sauce: Mix cornstarch with water until smooth.

Melt butter in a saucepan; add sugar, berries and cornstarch mixture. Cook over medium heat, stirring occasionally until mixture thickens.

Yields about 1 1/2 cups.