Fresh Blackberry Season Means Cobbler!

My first blackberry cobbler

Super yummy! Even my mother in law said that it was delicious which was a huge compliment! We just put a scoop of vanilla bean ice cream on top. Yummy!

Blackberry Cobbler

1 cup all-purpose flour

1 1/2 cups white sugar, divided

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons of cold butter

1/4 cup boiling water

2 tablespoons of cornstarch

1/4 cup of cold water

1 tablespoon of lemon juice

4 cups fresh blackberries, rinsed and drained

1 teaspoon cinnamon, divided

1 teaspoon vanilla extract

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

In a large bowl, mix the flour, 1/2 c. sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Add 1 teaspoon of vanilla and 1/2 teaspoon of cinnamon. Stir in 1/4 c. bowling water just until mixture is evenly moist.

In a seperate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Add 1/2 teaspoon of cinnamon. Transfer to cast iron skillet (I didn't have one so I put it in a big stock pot and boiled it and then transfered it to a pie dish). Bring mixture to boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.

Bake 25 minutes, or until dough it golden brown.