Iron Skillet Blackberry Cobbler
 2 tablespoons Cornstarch
 1/4 cup cold water
 1 1/2 cups sugar
 1 tablespoon lemon juice
 4 cups blackberries, picked over, rinsed & drained
 1 cup flour
 1 teaspoon baking powder
 1/2 teaspoon salt
 6 tablespoons butter, cold, cut in small pieces
 1/4 cup boiling water
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently.
Transfer to a cast iron skillet, about 8-inches in diameter.
In a bowl, combine 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, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400 degree F oven for 20-25 minutes or until the topping is golden. Serve warm.
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