Ingredients

The following ingredients have 6 Servings
  • 1 cup all-purpose flour
  • ½ cup raw cane sugar (or white granulated sugar)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 5 tablespoons butter (room temperature, cut into pieces)
  • ¼ cup boiling water
  • ¼ cup cool water
  • 2 tablespoons cornstarch
  • 4 cups blackberries (fresh or frozen)
  • ½ cup raw cane sugar (or white granulated sugar)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Instruction

  • Preheat the oven to 400 F. Line a baking sheet with foil. Set aside.
  • Add the flour, 1/2 cup sugar, salt, and baking powder in a large mixing bowl. Whisk together.
  • Add the butter to the flour mixture and stir lightly to mix.
  • Stir the boiling water into the flour-butter mixture to melt the butter and create a thick dough. Set aside.
  • In a separate mixing bowl, combine the cold water and cornstarch mixing to dissolve. Add the blackberries, the remaining 1/2 cup sugar, vanilla, and cinnamon. Stir well to combine.
  • Transfer the blackberry filling mixture to a 10-inch cast iron skillet (or 8x8 baking dish). Cook over medium-high heat, stirring frequently, until the fruit filling is bubbly and the berries begin to soften (about 6-8 minutes). Remove the pan from the heat.
  • Drop the batter by large spoonfuls onto the hot blackberry filling.
  • Place the skillet (or baking pan) on the prepared baking sheet. Bake on the middle oven rack for 25 minutes or until the dough is golden brown.
  • Remove from the oven and let the cobbler cool for 15-20 minutes before serving.