Blackberry cobbler

July 30, 2022

My favorite dessert for a summer harvest feast.


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


  • 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


  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.


  • None


  • 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.