1Heat oven to 400°F. Grease 2-quart casserole with shortening. In 4-quart Dutch oven, mix granulated sugar and cornstarch. Add berries and lemon juice; toss until evenly coated. Heat to boiling. Boil 3 to 5 minutes (7 to 10 minutes for frozen berries), stirring constantly, until slightly thickened. Spoon into casserole.
2In large bowl, mix flour, brown sugar, baking powder, salt and nutmeg. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in enough hot water until mixture forms a soft dough. Drop dough by tablespoonfuls onto berry mixture.
3Bake cobbler 25 to 30 minutes or until topping is golden brown. Serve warm with whipped cream.