Fresh Blackberry Cobbler

blackberrry cobbler
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 1/2 cups sugar
  • 1 tablespoon lemon juice
  • 4 cups blackberries, picked over, rinsed & drained
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter, cold, cut in small pieces
  • 1/4 cup boiling water

In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inch.

In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture just until it a soft dough is formed.

Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400° oven for 20 to 25 minutes or until the topping is golden. Serve warm with vanilla ice cream or whipped cream.

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