This is adapted from The New Vegetarian Epicure, the only difference is the amount of sugar.
It’s quite low in fat and sugar and really quite good.
INGREDIENTS
- 24-32 ounces blackberries - frozen are fine
- ¼ cup plus 2 T sugar
- 1 T cornstarch
- Juice of 1 lemon
Topping
- 1 cup flour
- 2 T sugar
- ½ t baking soda
- 1 t baking powder
- ½ t salt
- 2 T butter, melted
- ½ cup buttermilk
METHOD
Preheat oven to 350°
In a 2 quart non-reactive saucepan, add:
- ¼ cup plus 2 T sugar
- 1 T cornstarch
- Juice of 1 lemon
Bring to a gentle boil, swirling to combine. Add frozen berries and bring back to a simmer, cooking gently for a minute or two. Taste and add more sugar or lemon as needed. Pour into an 8-inch square glass baking dish.
To prepare topping, combine dry ingredients and mix well. Add melted butter to buttermilk and stir to combine. Add to dry, mixing with a fork very gently until just combined. The dough may be sticky – don’t worry.
Drop the dough by spoonfuls onto the fruit – try to space it out somewhat. Bake for 20-25 minutes until the crust is golden and the fruit is bubbling up all around. Serve hot or warm.