Sunday, January 24, 2010
Cook Time: 25 Min
Ready In: 45 Min
2 cups all-purpose flour
about 1 1/2 cup white sugar, divided
2 teaspoon baking powder
1 teaspoon salt
12 tablespoons cold butter
1/2 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 t vanilla
1 tablespoon lemon juice (plus some)
4 cups fresh blackberries, rinsed and drained
1. Preheat oven to 400 degrees F (200 degrees C). Bake in a 8x8 inch pan.
2. In a large bowl, mix the flour, 1/4 to 1/2 cup sugar, baking powder, 1/2 t cinnamon, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/2 cup boiling water just until mixture is evenly moist.
3. In a separate bowl, dissolve the cornstarch in cold water. Mix in 1/4 t cinnamon, vanilla, and 2/3 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Transfer to 8x8 dish or leave in skillet. Drop dough into the skillet by spoonfuls.
4. Bake 25 minutes in the preheated oven, until dough is golden brown.
*Yummy. We made this for a family dinner. I wanted it to stretch a little further so I one and a halfed the cobbler mix. Next time I'll stick with the recipe. Jacob really liked the blackberries.