Categories: Pastry, Desserts, Fruits 
      Yield: 1 servings 
  
      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