sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add quarter cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry 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 preheated 200ºC oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite