Raspberry and Blueberry Cobbler

Ingredients

• Topping:
• 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
• Filling:
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 cups fresh blueberries
• 1 1/2 cups fresh raspberries
• 3/4 cup white sugar
• 1 tablespoon lemon juice

Directions

Preheat oven to 400 degrees F (200 degrees C). 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.