This right here is a staple at our house. And when blackberries are only .99 at Sprouts, well, it calls for some blackberry cobbler. And I cranked it up a bit by baking it in an iron skillet. Do you have one? If you don’t, go get one. There is something about an iron skillet that makes everything cooked in it taste better. Our ancestors knew what’s up. I made our Friday night just a little better. Now its your turn.
1 C flour
1 1/2 cups white sugar
1 tsp baking powder 1/2 tsp salt
6 Tbsp butter
1/4 cup boiling water
2 Tbsp cornstarch
1/4 cup cold water
Juice of half a lemon
4 cups fresh blackberries.
Preheat the oven to 40 degrees. Mix the flour, 1/2 cup sugar, baking powder and salt. Cut in the butter until it looks like coarse crumbs. Stir in the 1/4 cup boiling water just until its all moist.
In a separate bowl dissolve the cornstarch in cold water. Add remaining 1 cup of sugar, lemon juice, and blackberries. Stir to coat. Pour into cast iron skillet that is on the stove and bring to a boil. Drop dough into the skillet by spoonfuls. Place in the oven and bake 25 minutes until bubbly and golden brown.