A comforting and rustic dish that celebrates the freshness of ripe blackberries with a buttery, biscuit-like topping.
Ingredients
Scale:
4 cups fresh blackberries (washed and drained)
1 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (melted)
1/2 cup milk
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the fresh blackberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Gently toss until the blackberries are well-coated. Allow this mixture to sit for about 10 minutes.
Pour the berry mixture into a well-seasoned cast iron skillet. Spread it out evenly.
In another bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the melted butter and milk, along with the vanilla extract. Stir until just combined.
Spoon the topping over the blackberry filling, leaving some gaps for the fruit to peek through.
Place the skillet in the preheated oven and bake for 35-40 minutes or until the topping is golden brown and the blackberries are bubbling.
Once baked, remove the skillet from the oven and let it cool slightly before serving.
