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.