With all of these wild blackberries around us, blackberry cobbler just had to be made. I remember my mom making one every summer. We would walk to a bunch of wild blackberries just down the road from us (in the middle of our subdivision!) and pick them and she would make blackberry cobbler. Yum! The only problem is, I didn't have a recipe. My handy-dandy-usually-trustworthy Better Homes and Gardens Cookbook didn't have one and all my other cookbooks are still boxed up. Well, you can always count on the internet in a pinch and I found this recipe here. My mom probably did it better but this one was pretty good.
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 1/2 cups sugar
• 1 tablespoon lemon juice
• 4 cups blackberries, picked over, rinsed & drained
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter, cold, cut in small pieces
• 1/4 cup boiling water
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inch. ( As you can see, I did my in a 9x13 pan which I preheated in the oven so it was hot when I added the blackberries).
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, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400° oven for 20 to 25 minutes or until the topping is golden. Serve warm with vanilla ice cream or whipped cream.