Ingredients Jump to Instructions ↓

  1. 2 tb Cornstarch

  2. 1 tb Lemon juice

  3. 1 c Flour

  4. 1/2 ts Salt

  5. Vanilla ice cream 1 1/2 c Sugar

  6. 4 c Blackberries, picked over, r

  7. 1 ts Baking powder

  8. 6 tb Unsalted butter, cold, cut i

  9. 1/4 cup cold water until cornstarch is completely dissolved. Add

  10. 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

  11. 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

  12. 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. a

  13. 1989 Gourmet Mag. favorite


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