Blackberry Cobbler

Preheat oven to 350 degrees.
Melt 2 sticks of REAL butter in a 13" X 9" pan.
You may want to put a sheet of Reynolds Wrap under the pan and let it extend over the edges to make the cleaning easier. I also put the pan on a cookie sheet to help keep my oven clean in case it drips over.
In a large saucepan, mix 1-1/2 cups of sugar with 3 Tbsp cornstarch.
Add 1 cup of water and 1 cup of grapefruit juice (If I only have orange juice I use it) and a few dashes of cinnamon and 1 tsp of Almond extract (After the first one you may want to add more. I sometimes use Maple extract.)
Stir it constantly to thicken a little.
Add 5 cups of Blackberries or your chosen fruit (raspberry, cherry, apple, peach).
Stir until thick and set aside for a few minutes.
In a bowl mix even amounts of the following: Flour, Milk and Sugar. I use 1-1/2 cups of each.
Pour the flour mixture into the pan on top of the melted butter. DO NOT MIX.
Pour the berry mixture on top of the flour batter in the pan and DO NOT MIX.
Bake at 350 for 50 minutes.
Done and Yum!!!
Tips: Blackberries can be frozen for a year or so and still be used with total success in this cobbler. Mixing blackberries and raspberries or peaches is yummy too! You can use skim milk in the dough but why bother when you start off with 2 sticks of butter.