Ingredients
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1 1/4 cups sugar
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2 tablespoons cornstarch
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2 tablespoons quick-cooking tapioca
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6 cups blackberries, fresh, rinsed and drained (I've never used frozen)
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1 teaspoon grated lemon peel
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1 tablespoon lemon juice
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 cup cold butter, cut in chunks
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1 cup whipping cream
Instructions
- In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice. Mix gently to coat. Pour into a shallow 3- to 4-quart baking dish.
- In another bowl, mix flour, baking powder, salt, and remaining 1/4 cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until coarse crumbs form. Add cream and stir just until mixture forms a soft, crumbly dough.
- Pat 1/4-cup portions of dough into flat disks 1/2 inch thick and arrange evenly over fruit.
- Bake in a 350º oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature.