Blackberry Cobbler


for the filling:
3 1/2 c blackberries
1/2 c sugar
2 tbsp. cornstarch
1 tsp. lemon juice
1/4 tsp. cinnamon

for the topping:
1 c flour
1/2 c sugar
1 tsp. baking powder
1/2 tsp. salt
6 tbsp. cold butter
1/4 c boiling water

Combine the filling ingredients, cook over medium heat until sauce starts to thicken, about 5-10 minutes. Remove from heat.
To make the biscuit topping, combine dry ingredients. Mix thouroughly. Cut in cold butter until mixture resembles rice. Add boiling water and stir to combine. Drop spoonfuls on top of filling.
Bake for 20-25 minutes at 400 degrees until top is golden brown and filling is bubbling.

I used my somewhat shallow 10" cast iron skillet, but this may also be prepared in a cake tin or casserole. Be sure to place a sheet pan or piece of foil below your pan to catch any drips.

Try substituting other fruits for the blackberries. Cherries, peaches or apricots would make a nice variation.
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