DESSERT
Yield: Approximately 6 servings
INGREDIENTS
- 5 cups fresh or frozen blackberries, thawed
- ⅓ cup turbinado (washed raw) sugar
- 2 Tbsp quick-cooking tapioca
- 1 Tbsp lemon juice
- 1½ tsp cornstarch or arrowroot flour
- 1 cup all-purpose flour
- ¼ cup sugar
- 1¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 3 Tbsp cold butter
- ⅓ cup fat-free milk
- vanilla ice cream, optional
DIRECTIONS
- In a large bowl, combine first five ingredients. Transfer to a temp-tations® 2-quart baker coated with cooking spray.
- In a small bowl, combine flour, sugar, baking powder, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto blackberry mixture.
- Bake, uncovered, in a preheated 375°F oven for 25-30 minutes or until golden brown. Serve warm with ice cream if desired.