Blackberry Cobbler

I’ve mentioned that we’re in the process of selling our house (Are your fingers crossed for us? Cross them harder, please.) and moving to a new home. I have grand plans for our new home. The kitchen will be full of windows, all light and airy. There will be lots of counter space and cabinets to store all my goodies. The backyard will be large and fenced in, ready for a swimming pool. I even have plans for a garden! (That sound you just heard was my husband groaning…I don’t have the best gardening track record.)

I’ll plant tomatoes, peppers, cilantro, and onions. I’ll call it the salsa garden. I love salsa. I’ll also have an area of the yard set aside for berries. It will be a large area. Very large. Large enough to grow blueberries, raspberries, blackberries, and strawberries. Every berry imaginable! I love berries. Just no dingl…never mind. I’m not even going to finish that thought.

With those berries I will make this delicious cobbler. Today I’m using blackberries. Tomorrow I’ll make it with raspberries. I will not make it with blueberries, because blueberry cobbler is not something I enjoy. Sorry.

There are so many cobbler recipes out there, but this one is it. It’s the winner. It would take home the gold in the National Berry Cobbler Olympic Championship, if only such a thing existed.

Oh, and this cobbler? I baked it in my new cast iron pan. My parents bought it for me for Christmas, but this is the first time I’ve used it. I’m a wee bit scared of cleaning it. I know you aren’t supposed to use soap and water on them, but I just can’t imagine that it gets clean if you don’t scrub it with some Dawn, ya know?

I’m sure this sticky, gooey cobbler will be a breeze to clean up. Right? Please, just agree with me.

Blackberry Cobbler

For the dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1  1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 9 tablespoons cold butter
  • 1/3 cup boiling water

For the filling:

  • 2 tablespoons corn starch
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 4 cups fresh blackberries
  • 1/2 cup sugar

Preheat oven to 400 degrees.

For the dough, mix the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Cut in the butter until you have a coarse, crumbly mixture. Pour in the boiling water and stir together well so that all of the dough is wet. Set aside.

For the berries, dissolve the cornstarch in the cold water in a medium bowl. Add the lemon juice, berries, and sugar. Mix together well. Transfer berries to a 10 inch cast iron pan.

Heat mixture over medium heat until boiling, stirring frequently. Remove from heat.

Drop spoonfuls of dough over the berry mixture and place the cast iron pan on a foil lined cookie sheet and place in the oven. Bake for 20-25 minutes, until the dough is golden brown and the berries are thick and bubbly.

(If you don’t have a cast iron pan, bring to a boil in a sauce pan and bake in a 9×9 baking dish.)