Raspberry and Blueberry Cobbler

  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 1/4 cup boiling water
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 cups each fresh blueberries and raspberries (3.5-4 cups total)
  • 3/4 cup white sugar
  • 1 tablespoon lemon juice

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough. Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet. Bake in preheated oven until the topping is golden brown, about 25 minutes.

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