Iron Skillet Blackberry Cobbler
'Tis the season for blackberries. Over at Sweet Berry Farm in Lexington, Texas, the pickings are good. We took a family trip there last weekend to pick strawberries and blackberries, and oh were they devine. There were two types of blackberries to be picked: sweet and tart. We picked a basket of each type, but used the tart variety for this made-from-scratch blackberry cobbler.
There is absolutely nothing like eating blackberry cobbler made from berries picked from the vine just hours earlier. It beat store-bought any day of the week.
This recipe comes from about.com
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.