1 1/2 cups unbleached A.P. flour
1/4 tsp salt
1 Tbs baking powder
2 Tbs sugar, plus more for sprinkling
4 Tbs butter, cubed and cold
1 cup heavy cream
36 oz fresh blackberries
1 cup sugar
1/2 cup water
1/2 tsp vanilla
1/2 tsp lemon zest
- Combine blackberries, sugar, water, lemon zest and vanilla in sauce pan. Bring to a simmer, then continue to cook on low, stirring occasionally, until sauce thickly coats the back of a spoon and berries are soft, about 20 minutes. Depending on tartness of the blackberries, you may need to add more sugar (up to 1/4 cup).
- While berries are cooking, make biscuit topping.
- Combine dry, then work in the butter until it resembles coarse meal (I use my fingers to do this, but you can also use a pastry cutter, forks or a food processor). Add cream and mix until evenly moistened. Refrigerate until ready to use.
- Preheat oven to 350° convection (or 375° conventional).
- Place cooked berries and sauce in 8" square pyrex or similar (or individual ramekins). Top with biscuit topping, sprinkle sugar on top, and bake until top is golden brown and fruit filling is thick and bubbling, about 40 minutes.
- Serve warm with vanilla ice cream, craime fraiche (this is our favorite topping) or whipped cream.
- Extra keeps well in refrigerator if well-wrapped. Re-heat before serving.
And here's another great recipe for fresh blackberries, Blackberry Shortbread Bars