When summertime comes - we go picking.
Dewberries followed by blackberries. This is a tried and true southern dessert that has passed along many family lines.
Blackberry Cobbler ~ Cast Iron Cooking
2 tablespoons cornstarch
1/4 cup cold water
1 1/2 cups sugar, divided
1 tablespoon lemon juice
4 cups blackberries, picked over, rinsed & drained
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut in small pieces
1/4 cup boiling water
Stir together the cornstarch and 1/4 cup cold water in a large bowl until cornstarch is completely dissolved. Add 1 cup of the sugar and lemon juice. Stir to combine and gently fold in the blackberries. Transfer to an 8-inch cast iron skillet.
In a bowl, combine the flour, remaining sugar, baking powder and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture just until it a soft dough is formed.
Bring the blackberry mixture to a boil over medium-high heat stirring often. Drop spoonfuls of the dough carefully onto the boiling mixture and place the skillet on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400° F oven. Bake for 20 to 25 minutes or until the topping is golden.
Serve warm with vanilla ice cream or whipped cream.