I must admit that I am SO excited for fall!! Summer sure took its sweet time arriving in the Pacific Northwest this year and the hot summer days were a welcome change. But now that school has started, football season is here and we’re all settling into a routine once again I am ready for my favorite season. I love warm sweaters, boots, pumpkin lattes, pumpkin bread, pumpkin candles (see a theme here?), cooler temps and falling leaves. So this wonderful blackberry cobbler is my farewell to summer this year. We were playing at one of our favorite little parks when we spotted tons of delicious, ripe blackberries ready for picking. I turned them into this delicious cobbler that we all loved and will definitely make again each year for blackberry season. Enjoy!
1 cup all-purpose flour
1 cups white sugar, divided
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 oven to 400 degrees.
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 1/2 cup sugar, lemon juice, and blackberries. Transfer to a skillet, and bring to a boil, stirring frequently. Transfer to an 8×8″ baking dish and drop dough onto the top of berry mixture by spoonfuls.
Bake 25 minutes in the preheated oven, until dough is golden brown.