Blackberry Breakfast Cobbler

Oven: 400
15—20 Minutes

1 T cornstarch
1 can blackberries, drained and juice reserved
1 t lemon juice
1 (8 oz) pkg refrigerated cinnamon rolls
frozen whipped topping, thawed

In a mixing bowl, dissolve cornstarch in reserved juice; add berries and lemon juice. Mix well; spoon into a greased 8 X 8” baking pan. Set aside. Separate cinnamon rolls; arrange over blackberry mixture. Bake until golden and sauce is bubbly. Garnish with a dollop of whipped topping.