- 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.