Ingredients:

  • 6 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 2 cups self-rising flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 cup whole milk
  • 1 tbsp granulated sugar
  • 1/2 tsp baking powder

Instructions:

  1. Toss the blackberries, 1/2 cup sugar, lemon juice, cornstarch, and salt in a 10-inch cast-iron skillet. Stir gently and let the mixture sit for 10 minutes to release juices.
  2. In a large bowl, whisk together the self-rising flour, 1 tbsp sugar, and baking powder.
  3. Cut in the chilled butter using a pastry cutter or forks until the mixture resembles coarse sand with pea-sized lumps.
  4. Stir in the milk just until combined, avoiding overmixing.
  5. Drop spoonfuls of the dough over the berries, leaving small gaps for the juice to bubble through.
  6. Bake at 375°F (190°C) for 45–50 minutes until the topping is mahogany-colored and the fruit is bubbling.
  7. Remove from the oven and let it rest for 15 minutes to allow the sauce to set.