Summer is fresh berry season, and since it’s quickly approaching I decided to post this blackberry cobbler recipe. My husband loves blackberry cobbler. So when the berries start coming in the cast iron gets heated up and cobbler starts being made! When I discovered this recipe we thought we had died and gone to heaven! It is always a family favorite, and so simple and easy to make. I hope you enjoy this recipe for Blackberry Cobbler.
*Tip – A cast iron skillet really is key in this recipe. Somehow it just doesn’t turn out the same in a regular skillet.
- 1 cup all-purpose flour
- 1 1/2 cups sugar, divided into 1/2 cup and 1 cup
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1/4 cup boiling water
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups fresh blackberries, rinsed and drained
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- In a large bowl, mix the flour, 1/2 cup 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.
- 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.
- Bake 25 minutes in the preheated oven, until dough is golden brown. Enjoy!