Ingredients
- 2 tbsp. cornstarch
- 1 1/2 cups sugar
- 1 tbsp. lemon juice
- 4 cups blackberries, picked over and drained well
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 6 tbsp. unsalted butter, cold, cut in bits
- vanilla ice cream
Preparation
Step 1
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 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 oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream.
a 1989 Gourmet Mag. favorite
Good & good dough!
Mass Recipes.com