Wild blackberry bushes line roads and fields here in the Fraser Valley. I have a found a few favourite spots where the berries hang heavy and are relatively easy to reach. Aside from the thorns I love berry picking and I pick many a pail full for fresh eating, jam, syrup, pies and berry toppings. This recipe can be made as a whole dessert in a low casserole or pie plate, or baked in individual serving dishes.
- 6 cups blackberries (if you can't get blackberries substitute with blueberries)
- 3/4 cup white sugar
- 4 tbsp corn starch
- 1 tsp lemon juice
- butter to grease baking dishes
Topping:
- 1 cup flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp cold butter
- 1/2 cup buttermilk (if you don't have buttermilk make a sour milk using 1/2 cup milk and 2 tsp vinegar. Allow to sit for several minutes and give a stir, then add to ingredients)
- Place berries in a glass bowl. Add other filling ingredients and stir gently to mix. Set aside.
- Heat oven to 425ºF.
- Measure dry ingredients for topping together. Cut in cold butter until fine. Using a fork stir in milk and mix until everything is incorporated, but don't over mix.
- Grease baking dishes well with butter. Divide berry mixture into baking dishes or put it all into one dish. Heat in microwave for 5 minutes, stirring between.
- Drop mounds of topping over warmed berry mixture and place in pre heated oven immediately.
- Bake for 20-25 minutes. The dough will rise and take on a nice golden brown colour.
- Serve warm with ice cream.