Recipe#4594

Title: Blackberry Cobbler

SOAR

      Yield: 1 servings
 
      2 tb Cornstarch
      1 tb Lemon juice
      1 c  Flour
    1/2 ts Salt
           Vanilla ice cream
  1 1/2 c  Sugar
      4 c  Blackberries, picked over, r
      1 ts Baking powder
      6 tb Unsalted butter, cold, cut i
 
  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