Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 2 cups (300g) fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (16g) cornstarch
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 3/4 cup (180ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a 9x9 inch baking dish, combine the quartered strawberries, blackberries, 100g sugar, lemon juice, cornstarch, cinnamon, and 1.5g salt. Toss gently until berries are evenly coated and spread into an even layer.
  2. In a large bowl, whisk together the flour, 150g sugar, baking powder, and 3g salt.
  3. Add the cubed cold butter to the flour mixture. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks remaining.
  4. Stir in the heavy cream and vanilla extract just until the dough forms; do not overmix.
  5. Drop spoonfuls of the dough over the berry mixture, leaving small gaps for the fruit juices to bubble through.
  6. Place in a preheated oven at 375°F (190°C) and bake for 45–50 minutes until the crust is mahogany-colored and the filling is bubbling vigorously.