Preparation:

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved.

Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet.

In a bowl, combine well 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 until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring.

Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400° F oven for 20-25 minutes or until the topping is golden.

Serve warm with vanilla ice cream.

Servings:
Source: 1989 Gourmet Mag
Submitted by: Recipe Group Member
Date:

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