Blackberry Cobbler

I'm so glad it's tomatoes and not blackberries that are linked to the salmonella outbreak. I've eaten more than my share of the cobbler I made last night. I highly recommend it.

Blackberry Cobbler

2 cups all-purpose flour
1 cup white sugar, divided
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons cold butter
1/2 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice
5 cups fresh blackberries, rinsed and drained

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

In a large bowl, mix the flour, 1 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/2 cup boiling water just until mixture is evenly moist.

In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1/2 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.

Bake 35 minutes in the preheated oven, until dough is golden brown.

Oh, and I recommend it a'la mode.