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Directions:
For the Blackberry Filling:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
In a large bowl, combine the fresh blackberries, granulated sugar, lemon juice, and cornstarch. Gently toss until the blackberries are coated evenly.
For the Cobbler Crust:
In a separate mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Pour the boiling water into the flour-butter mixture. Stir until the dough comes together and forms a soft, sticky batter.
To Assemble and Bake:
Spread the blackberry filling evenly in the greased baking dish.
Drop spoonfuls of the cobbler crust batter on top of the blackberry filling, covering it as much as possible.
Bake the Homemade Blackberry Cobbler in the preheated oven for 35-40 minutes, or until the filling is bubbling and the crust is golden brown.
Remove the cobbler from the oven and let it cool for a few minutes before serving.
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