1 cup all purpose flour 1/4 cup boiling water
1 1/2 cups white sugar, divided 2 Tbsp cornstarch
1 tsp baking powder 1/4 cup cold water
1/2 tsp salt 1 Tbsp lemon juice
6 Tbsp cold butter 4 cups fresh blackberries
Preheat oven to 400
Line a baking sheet with aluminum foil and set aside. In a large bowl mix 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 moist.
In a separate bowl, dissolve cornstarch in cold water. Mix in remaining 1 cup of sugar, lemon juice and blackberries. Transfer to a cast iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake for 25 minutes in preheated oven or until the dough is golden brown.
Serve warm with a scoop of vanilla ice cream.
Blessings from Hickery Holler
The Canned Quilter