Prep and Cook Time: About 1 Hour
Notes: serve with Ice Cream
Makes 6-8 servings
1 ¼ cup sugar
2-tablespoon 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
½ cup cold butter
1 cup whipping cream
In a large bowl, combine 1-cup sugar, cornstarch, tapioca, blackberries, and lemon peel and lemon juice. Mix gently to coat. Pour into a shallow 3-4 quart baking dish.
In another bowl, mix flour, baking powder, salt, whipping cream and remaining ¼ cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until mixture forms soft, crumbly dough
Pat ¼ cup portions into flat disks ½ inch think and arrange evenly over fruit.
Bake in a 350-degree oven until topping is golden brown and fruit is bubbling 45-to 55 minutes. Serve warm or at room temperature