Contributor: Prevedelli Farms
Be sure to use certified organic blackberries from Prevedelli Farms, available at the farmers markets at Cabrillo College and the Del Monte Shopping Center as well as many others.
In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel and lemon juice. Mix gently to coat. Pour into a shallow 3-4 quart baking dish.
In another bowl, mix flour, baking powder, salt, whipping cream and remaining ¼ cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until mixture forms a soft, crumbly dough
Pat ¼ cup portions into flat disks ½ inch thick and arrange evenly over fruit.
Bake in a 350-degree oven until topping is golden brown and fruit is bubbling 45-to 55 minutes.
Serve warm or at room temperature. May also be served with ice cream.
1 ¼ cup sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
6 cups blackberries, rinsed and drained
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup cold butter
1 cup whipping cream