The genius of this allrecipes recipe is putting the cobbler dough on already-hot fruit topping – so the cobbler dough cooks from below as well as above and turns out light and crumbly instead of heavy and doughy.
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt (reduce to a pinch if your butter is salted)
- 6 tablespoons butter
- 1/4 cup boiling water
- 4 cups blackberries
- 3/4 cup sugar (1/2 cup if your berries are sweet)
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch dissovled in 1/4 cup cold water
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt.
- Cut in butter until the mixture resembles coarse crumbs.
- Stir in 1/4 cup boiling water just until mixture is evenly moist.
- Dissolve the cornstarch in cold water.
- Put blackberries, 1 cup sugar and lemon juice in a 10-inch cast iron skillet. Bring to a boil, stirring frequently.
- Add cornstarch water and cook briefly until mixture turns from milky to glossy.
- Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet (this will catch the juice bubbling over during cooking and save you some tough oven cleaning).
- Bake 25 minutes in the preheated oven, until dough is golden brown.
- You can of course make this recipe in a regular baking dish (for example a 2-qt 11″x7″ rectangular Pyrex would fit nicely). Just cook the blackberries in a pan on the stovetop as directed, and transfer the hot blackberries to the baking dish before scooping the topping over.
- I’ve made this successfully with frozen blueberries when fresh berries aren’t in season.
Here’s the link back to the Blackberry cobbler post.