Blackberry-Apple Cobbler

Ingredients

• 1.3 cups rome apple peeled thinly sliced ( 1 medium)
• 0.5 teaspoon double-acting baking powder 
• 4 cups blackberries fresh
• 1 large egg white beaten
• 0.8 cup flour all-purpose
• 2 tablespoons flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 3 teaspoons ice water 
• 1 tablespoon lemon rind grated
• 0.3 teaspoon salt 
• 2 tablespoons stick margarine 
• 3 tablespoons stick margarine chilled
• 1 cup sugar 
• 1.5 teaspoons sugar 
• 2 tablespoons sugar 
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• blender
• plastic wrap

Directions

1. Preheat oven to 37
2. Combine blackberries and apple.
3. Combine 1 cup sugar, 2 tablespoons flour, and lemon rind; toss with fruit. Stir in vanilla; set aside.
4. Combine 3/4 cup flour, 2 tablespoons sugar, baking powder, and salt in a large bowl.
5. Cut in 3 tablespoons cold butter with a pastry blender or 2 knives until mixture resembles coarse meal.
6. Add egg white; sprinkle ice water, 1 teaspoon at a time, over surface until mixture forms a loose ball. (Dough will be slightly crumbly.)
7. Place mixture on heavy-duty plastic wrap; pat dough 3 or 4 times to form a disc. Cover with additional plastic wrap.
8. Roll dough, still covered, into an 8-inch square. Chill 10 minutes.
9. Toss fruit mixture gently; spoon into an 8-inch square pan coated with cooking spray. Dot with 2 tablespoons butter.
10. Remove 1 sheet of plastic wrap from dough; invert dough over fruit mixture in pan.
11. Remove top sheet of plastic wrap.
12. Combine 1 1/2 teaspoons sugar and cinnamon; sprinkle over crust.
13. Bake at 375 for 35 minutes or until crust is browned.
14. Let stand 15 minutes before serving.