Description
A Southern classic featuring ripe blackberries and a buttery biscuit topping, baked to golden perfection. Sweet, flaky, and bursting with seasonal fruit.
Ingredients
4 cups (about 2 pints) blackberries (fresh or 12 oz frozen, thawed)
2 cups all-purpose flour (substitute almond flour for gluten-free)
3/4 cup granulated sugar (divided into 1/4 cup and 1/2 cup)
2 tsp baking powder
1 tsp cinnamon
2 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp salt
1 cup cold butter, diced
Instructions
Toss blackberries with 1/4 cup sugar, 2 tbsp cornstarch, 1 tsp cinnamon, and 1 tbsp lemon juice in a bowl.
Combine 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 1/2 cup sugar in a separate bowl.
Add cold butter cubes to the dry ingredients mixture and blend until breadcrumb-sized crumbs form.
Spread the blackberry mixture evenly in a greased 9×13″ baking dish.
Top with the biscuit topping, pressing lightly to cover the fruit.
Bake at 400°F for 20-25 minutes until golden and bubbly.
Let rest 10-15 minutes before serving.
Notes
Use slightly under-ripe blackberries to prevent excessive liquid.
Chill butter to ensure flaky biscuit layers.
Cornstarch is essential for a syrupy, not runny, base.
Replace cold butter with vegan butter for dairy-free version.
- Prep Time: 20
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: Southern American