Ingredients:

Produce:

3 1/2 cups of wild Blackberries (washed)

Condiments:

2 tsp. Lemon Juice

Dairy:

1/2 cup Milk

3 tbsp. Unsalted Butter (softened)

Baking & Spices:

3/4 cup Sugar + 1/2 cup later

1/2 cup Brown Sugar

1 tbsp. Corn Starch

1 tsp. Cinnamon

1 tsp. Baking Powder

1/4 tsp. Salt

1 cup Gluten Free Flour (I use Pillsbury because it substitutes evenly)

1 tbsp. Vanilla

Water:

2/3 cups boiling

This recipe was originally from my boyfriend’s paternal grandmother, but I made some small tweaks when I did it on my own.

Preheat the oven to 375 degrees, or you can use an air fryer (I did). Set a small sauce pan with 2/3 cups of water on the stove top to boil.

The recipe calls for a 9″ x 13″ dish, but I used two square 8″ dishes and doubled my recipe. Grease it with butter. Is there anything better than butter? – Julie Powell.

Yes, butter. Julia Child was a butter lover, so is Paula Deen, who was ever a lover of nonstick spray?

Mix your blackberries in a separate bowl with a little bit of the first half (3/4 cup) of sugar and lemon juice and let the sugar dissolve in the citrus acid of the lemon. Pour into dish(es).

In a mixer mix the rest of the first bit (3/4 cup) of sugar, butter, baking powder, salt and sifted GF flour. Slowly pour in milk and vanilla. Mix well; may be slightly lumpy.

Pour over blackberry mixture.

For the topping: mix together the second half of sugar (1/2 cup), brown sugar, corn starch and cinnamon. Pour the boiling water over the top.

Bake in the oven for forty-five minutes (gluten free cooks faster, so you’ll have to keep checking on it) or in an air fryer for thirty-eight. The top should be golden brown and bubbling.

Pair with ice cream, fresh cream or whipped cream.

Enjoy!