Prep and Cook Time: About 1 Hour Notes: serve with Ice Cream Makes 6-8 servings
1 ¼ cup sugar 2-tablespoon cornstarch 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 1-teaspoon salt 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