BLACKBERRY COBBLER (for eight)

3 tablespoons cornstarch

1/3 cup cold water

2 cups sugar plus 2 tablespoons for sprinkling on top

grated rind of 1 lemon (optional)

1-½ tablespoons fresh lemon juice

6 cups blackberries or blueberries (from 3 pints), picked over, rinsed and drained well

2 cups all-purpose flour

1-½ teaspoons baking powder

¾ teaspoon salt

½ pound cold unsalted butter (2 sticks), cut into bits

¼ cup milk

2 large eggs

¼ teaspoon cinnamon

vanilla ice cream to accompany

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1. Put a rack in middle of oven and preheat oven to 375*. Line a baking sheet with foil.

2. Stir together cornstarch and cold water in a large bowl until cornstarch is completely dissolved. Add 1-¼ cups sugar, lemon rind and juice, and berries and combine gently but thoroughly.  Transfer berry mixture to a 10 inch well seasoned cast iron skillet or other oven-proof skillet and set aside. 

3. Combine flour, baking powder, salt and remaining ¾ cup sugar in a food processor and pulse to blend. Add butter and pulse until the mixture resembles coarse meal.  Transfer mixture to a medium bowl.  Beat milk and eggs together in a small bowl, then add to flour mixture and stir with a fork until just mixed.

4. Bring blackberry mixture to a boil on top of the stove, stirring, Carefully drop 8 large spoonfuls of dough onto the fruit. Mix together 2 tablespoons sugar and the cinnamon and sprinkle over the top of the cobbler.  Set skillet on foil lined baking sheet and bake until topping is golden, 25 to 30 minutes.

5. Cool slightly on a rack and serve warm, with vanilla ice cream.