Ingredients
For the dough:
▢1 1/2 cups all-purpose flour
▢1/2 cup sugar
▢1 1/2 teaspoons baking powder
▢1/2 teaspoon salt
▢1 teaspoon cinnamon
▢9 tablespoons cold butter
▢1/3 cup boiling water
For the filling:
▢2 tablespoons corn starch
▢1/4 cup cold water
▢1 tablespoon lemon juice
▢4 cups fresh blackberries
▢1/2 cup sugar
Instructions
Preheat oven to 400 degrees.
To make the dough, mix the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Cut in the butter using a pastry cutter or two butter knives until you have a coarse, crumbly mixture. Pour in the boiling water and stir to combine. Set aside.
To make the filling, dissolve the cornstarch in the water. Add the berries to a large, deep cast iron skillet over medium heat. Add the cornstarch slurry, lemon juice, and sugar to the pan and stir well.
Heat mixture over medium heat until boiling, stirring frequently. Remove from heat.
Drop small pieces of dough evenly over the berry mixture. Place the cast iron pan on a foil lined cookie sheet and place in the oven. Bake for 20-25 minutes, until the dough is golden brown and the berries are thick and bubbly.
Serve warm with vanilla ice cream, if desired.
Tips & Notes:
If you do not have a cast iron skillet, cook the berry mixture on the stove in a regular skillet or pan and then transfer to a 9×9 baking dish before adding the topping and baking.
Drop small spoonfuls of the topping evenly over the berries so that the topping is not too thick. There should be enough topping to mostly cover the entire pan, leaving just little gaps here and there.
To use frozen berries, thaw them completely and drain off any excess liquid.
