Ingredients:

  • 6 cups fresh blackberries
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3/4 cup whole milk

Instructions:

  1. Preheat your oven to 375°F (190°C). In a 9x9 inch baking dish, toss the blackberries with sugar, cornstarch, lemon juice, zest, and salt until the berries are coated in a thick, purple glaze.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the chilled, cubed butter and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Pour in the milk and stir just until combined, taking care not to overmix.
  4. Spoon the batter over the berries in dollops to create peaks. Bake for 50–60 minutes until the filling bubbles around the edges and the topping is mahogany-colored and golden brown.