2 tb Cornstarch

1 tb Lemon juice

1 c Flour

1/2 ts Salt

Vanilla ice cream 1 1/2 c Sugar

4 c Blackberries, picked over, r

1 ts Baking powder

6 tb Unsalted butter, cold, cut i

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8 inch cast iron skillet. In a bowl, combine well 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 until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20 25 minutes or until the topping is golden. Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite