Blackberry cobbler

July 30, 2022

My favorite dessert for a summer harvest feast.

Summary

  • Prep Time: 20
  • Cook Time: 25
  • Other:
  • Total Time: 45
  • Servings: 8
  • Yield:

Ingredients

  • 1 cup (120g) all-purpose flour 
  • 1 ½ cups (99g & 198g) white sugar, divided
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold butter
  • ¼ cup boiling water
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • 1 tablespoon lemon juice 
  • 4 cups fresh blackberries, rinsed and drained

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. In a large bowl, mix the flour, 1/2 cup (99g) sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
  3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 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.
  4. Bake 25 minutes in the preheated oven, until dough is golden brown.

Adjustments

  • None

History

  • 2022-07-30 – Made this for our summer harvest dinner. I’d made it before and it turned out well both times. I used what was supposed to be 3 pints of blackberries and it worked fine in a 10″ skillet. I understand people saying they made 2 batches of the topping but we planned for doing this à la mode so only 1 worked fine.

References