Ingredients:

  • 6 cups blackberries (approx. 750g), fresh or frozen
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1.5 cups all-purpose flour (190g)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (85g), cold and cubed
  • 1/2 cup whole milk (120ml)
  • 1/4 cup boiling water (60ml)
  • 2 tablespoons turbinado sugar

Instructions:

  1. Preheat your oven to 375°F (190°C). In a 9x9 inch ceramic or glass baking dish, toss the blackberries with 3/4 cup granulated sugar, cornstarch, and lemon juice. Let sit for 15 minutes to macerate and bloom the starch.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. Using a pastry cutter or two forks, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  4. Stir in the whole milk and the boiling water until just combined. The boiling water helps create the unique Southern texture and activates the leavening.
  5. Drop spoonfuls of the dough over the blackberry mixture. Do not spread it flat; the gaps allow steam to escape.
  6. Sprinkle the 2 tablespoons of turbinado sugar evenly over the dough to create the 'Sugar-Cap' crust.
  7. Bake for 45 minutes, or until the topping is a deep golden brown and the fruit juices are bubbling and thickened.