Raspberry Cobbler

If you are staying at the Cottages this month, you know there is an abundance of raspberries! Here is a great cobbler recipe I found....

Ingredients List:

2 tbl cornstarch.
1 1/2 cup sugar.
1 tbl lemon juice.
4 cup raspberries, picked over, rinsed and drained well.
1 cup flour.
1 tsp baking powder.
1/2 tsp salt.
6 tbl unsalted butter, cold, cut into bits.
Vanilla ice cream.

Directions:

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and raspberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine well 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 raspberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a 400F degree oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice
cream.