Ingredients:

  • 6 cups (750g) fresh blackberries
  • 2 tbsp (15g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (50g) honey
  • 1/4 tsp (1.5g) ground cinnamon
  • 1 cup (125g) whole wheat pastry flour
  • 1 tbsp (12g) baking powder
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (180ml) low-fat milk
  • 4 tbsp (56g) melted unsalted butter
  • 2 tbsp (25g) brown sugar

Instructions:

  1. Preheat your oven to 350°F (175°C). In a 9x9 inch baking dish, toss together the blackberries, cornstarch, lemon juice, honey, and cinnamon until evenly coated and glossy.
  2. In a separate bowl, whisk together the flour, baking powder, salt, and sugar. Pour in the milk and melted butter, whisking until the batter is smooth and no large lumps remain.
  3. Pour the batter evenly over the blackberries. Do not stir the batter into the fruit.
  4. Bake for 50-60 minutes until the fruit is bubbling around the edges and the topping is a deep, golden mahogany.