Title: Blackberry Cobbler
Categories: Dessert
Yield: 1 Servings

2	tb	Cornstarch
1 1/2	c	Sugar
1	tb	Lemon juice
4	c	Blackberries, picked over, r nsed & drained well
1	c	Flour
1	ts	Baking powder
1/2	ts	Salt
6	tb	Unsalted butter, cold, cut i to bits
		Vanilla ice cream

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 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream.

a 1989 Gourmet Mag. favorite

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