Skillet Blackberry 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-inches in diameter. 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 until it just forms a dough. 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 degree F oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream or whipped cream.
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