Ingredients
6 cups fresh blackberries
1 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons cornstarch
2 tablespoons salted butter, diced
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar, divided
1/2 cup cold salted butter, diced
1/2 cup minced crystallized ginger
1/4 teaspoon cinnamon
2/3 cup buttermilk
1 large egg, lightly beaten
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine blackberries, sugar, cinnamon, salt, and cornstarch. Toss until well coated and spread evenly in the prepared dish. Dot with diced butter.
- For the biscuit topping, whisk together flour, baking powder, salt, 1/4 cup sugar, crystallized ginger, and cinnamon in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in buttermilk and egg until a soft dough forms.
- Drop spoonfuls of dough evenly over the berry filling, leaving some gaps. Sprinkle remaining sugar on top.
- Bake 35–40 minutes, until biscuits are golden brown and filling is bubbling.
- Let cool 15 minutes before serving to allow the filling to set.
Notes
Frozen blackberries can be used; do not thaw before baking.
Prepare biscuit topping up to a day ahead and refrigerate.
Swap crystallized ginger with ground ginger or omit for a milder flavor.
Best served warm with ice cream or whipped cream.
The filling thickens as it cools; let rest 10–15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 45mg