Yield: 1 Servings
|1 tablespoon||Lemon juice|
|\N \N||Vanilla ice cream|
|4 cups||Blackberries, picked over, r|
|1 teaspoon||Baking powder|
|6 tablespoons||Unsalted butter, cold, cut i|
In a large bowl, stir together the cornstarch an ¼ 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 ¼ 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