Ingredients
6 c. blackberries
1/2 c. granulated sugar
Juice and zest of 1/2 lemon
1 tbsp. cornstarch
1 tsp. pure vanilla extract
Pinch kosher salt
1 c. all-purpose flour
1/4 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
4 tbsp. butter, cubed
1/4 c. milk
1 large egg, lightly beaten
Egg wash, for brushing
Coarse sugar, for sprinkling
Breyer’s vanilla ice cream, for serving
Preparation
Step 1In a large bowl, toss blackberries with sugar, lemon juice and zest, cornstarch, vanilla, and salt. Let sit 30 minutes.Step 2Preheat oven to 350º. In another large bowl, whisk together flour, sugar, baking powder, and salt. Work in the butter with your hands until combined, then stir in milk and egg until just combined.Step 3Transfer the blackberry mixture to an oven-safe skillet and top with dollops of dough. Step 4Brush dough with egg wash and sprinkle with coarse sugar.Step 5Bake until biscuit topping is deeply golden and blackberry mixture bubbly, 45 minutes. Step 6Let cool 10 minutes before serving with vanilla ice cream.
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