Total Time: 50 mins

Prep Time: 25 mins

Cook Time: 25 mins

Yield: 6 servings

Dish Size: 2-Quart Baker




  • 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




  1. In a large bowl, combine first five ingredients. Transfer to a temp-tations® 2-quart baker coated with cooking spray.
  2. 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.
  3. Bake, uncovered, in a preheated 375°F oven for 25-30 minutes or until golden brown. Serve warm with ice cream if desired.


This recipe is from my Taste of Home: temp-tations Holiday Cookbook!