Ingredients
Equipment
Method
- Preheat the oven to 400 degrees Fahrenheit.
- To make the dough, combine the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Cut in the cold butter using a pastry cutter or two butter knives until you achieve a coarse, crumbly mixture. Pour in the boiling water and stir to combine. Set the dough aside.
- For the filling, dissolve the cornstarch in the cold water. In a large, deep cast-iron skillet over medium heat, add the blackberries. Stir in the cornstarch slurry, lemon juice, and sugar. Mix well.
- Heat the berry mixture over medium heat until it begins to boil, stirring frequently. Remove from heat.
- Drop small pieces of the dough evenly over the berry mixture.
- Place the cast-iron pan on a foil-lined cookie sheet and transfer it to the preheated oven.
- Bake for 20-25 minutes, or until the dough turns golden brown and the berries become thick and bubbly.
- Serve the blackberry cobbler warm, optionally accompanied by vanilla ice cream. Enjoy!
Notes
This blackberry cobbler is best enjoyed fresh out of the oven while it's still warm and the juices from the berries are bubbling. Leftovers can be stored in the refrigerator and reheated before serving.
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