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

Ingredients

• 2 tablespoons Cornstarch
  
• 1/4 cup cold water
  
• 1 1/2 cups sugar
  
• 1 tablespoon lemon juice
  
• 4 cups blackberries, picked over, rinsed & drained
  
• 1 cup flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 6 tablespoons butter, cold, cut in small pieces
  
• 1/4 cup boiling water

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.