Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F (190°C). Butter an 8–9 inch baking dish. Toss 5 cups fresh or frozen blackberries with ½ cup sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch until the berries look lightly coated and the cornstarch disappears — no dry white streaks. Pour into the dish.

2. 2

   In a bowl, whisk 1 cup flour, remaining ¼ cup sugar, 1½ teaspoons baking powder, and ¼ teaspoon salt. Cut in 6 tablespoons cold cubed butter with a pastry cutter or fingertips until the mix looks like coarse crumbs with pea-sized butter bits. Stir in ½ cup milk and 1 teaspoon vanilla just until you get a thick, spoonable batter — don't overmix.

3. 3

   Drop spoonfuls of batter over the berries, leaving little gaps so steam can escape and the fruit can bubble up around the biscuit topping.

4. 4

   Bake 35–40 minutes until the topping is deep golden and the fruit is vigorously bubbling at the edges. Cool 15 minutes so the juices thicken a bit. Serve warm. You want jammy bubbling berries under a tender golden biscuit top — not a pale doughy topping or a soupy undercooked fruit layer.