Servings: 8-10
Ingredients:
For The Filling:
6 cups blackberries or a mix of seasonal berries
1/3 cup granulated sugar
1 tbsp.all-purpose flour
1 tsp. finely grated lemon zest
Pinch of salt
For The Topping:
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp.baking powder
1/2 tsp.ground cinnamon
1/4 tsp.salt
1 large egg
1/2 cup buttermilk
6 tbsp. (3/4 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract
Instructions:
Preheat an oven to 375ºF (190ºC). Lightly grease a 2-quart baking dish.
To make the filling, in a bowl, gently toss the berries with the sugar, flour, zest and salt until blended. Pour into the prepared baking dish.
To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature.
Makes 8-10 servings.
Source: Williams-Sonoma Kitchen
Date: September 6, 2002