INGREDIENTS:
1 1/4 cups sugar, divided
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
6 cups blackberries rinsed and drained
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter
1 cup whipping cream
METHOD:
Preheat oven to 350˚F.
In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, and lemon juice and peel. Mix gently to coat. Pour into a shallow 3-4 quart baking dish.
In another bowl, mix flour, baking powder, salt, and remaining sugar. Cut in butter with a pastry blender, until the mixture is crumbly. Add whipping cream to the dry ingredients mixture and mix lightly until dough forms. Pat 1/4 cup portions into flat disks 1/2 inch thick and arrange evenly over the fruit.
Bake in a 350˚ oven until the topping is golden brown and the fruit is bubbling, about 40-45 minutes. Serve warm or at room temperature.
SERVINGS: 6
SOURCE: Submitted by Geri and Sam Prevedelli-Lathrop of Prevedelli Farm
