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 throroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt.
- 2 Tbs cornstarch
- 1 cup flour
- 1 1/2 cup sugar
- vanilla ice cream
- 1 Tbs lemon juice
- 1 tsp baking powder
- 4 cup blackberries, picked over, rinsed & drained well
- 6 Tbs unsalted butter, cold, cut into bits
- 1/2 tsp 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