- 6 cups Fresh Or Frozen Blackberries [I used about 3.5 cups blueberries and 2.5 cups frozen peaches; I think this would be good with just about any fruit, and you can get away with a little less]
- 1/2 cup Plus 4 Tablespoons Sugar
- 1 Tablespoon Lemon Juice
- 1/2 whole Zest Of Lemon
- 2 cups Flour
- 1/4 teaspoon Salt
- 1 Tablespoon Baking Powder
- 1/4 cup Crisco (vegetable Shortening)
- 4 Tablespoons Butter
- 1 whole Egg
- 1/2 cup Milk
Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered pyrex dish.
In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over stickly.
Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes. [This took me more like 45, for some reason.] Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.
Serve with vanilla ice cream.