The winey, warm taste of bubbling blackberries topped with the simplest possible biscuit-like crust is the epitome of summer desserts. I’m sure juicy peaches and/or plums would work well as would other berries.
If you are using frozen fruit or very juicy fruit you can mix the 1/3 cup sugar with 1 tablespoon cornstarch and then mix it with the fruit.
This is not a very sweet dessert. If you prefer things on the sweeter side feel free to increase the sugar a bit.
3 pints blackberries (or less if you like a higher cake to berry ratio)
Zest of one lemon, divided (half for the berries half for the batter)
Juice of half a lemon or more if your berries are very sweet
1/3 cup sugar
1 cup whole wheat pastry flour
1 cup all-purpose flour
Scant 1/2 cup sugar (about half way between 1/3 and 1/2)
Remaining lemon zest (see above)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups whole milk or half and half
4 tablespoons melted butter
2 tablespoons Turbinado, Demerara or other crunchy, coarse sugar (optional but very fun)
Preheat oven to 375
Mix the filling ingredients (only half the zest though) gently in a large, deep (10-11 inch) pie dish or a 8 x 13 or other similarly sized baking dish.
In a mixing bowl whisk dry ingredients thoroughly. Add milk and melted butter all at once and whisk quickly and until just combined. Pour/spread over berries. You don’t need to cover them perfectly or evenly.
Sprinkle on the coarse sugar and bake for 40 – 45 minutes until the berries are bubbling around the edges and the crust is golden brown. Make sure you test to see if the batter is cooked through.
Let rest for a bit. Serve warm with barely sweetened whipped cream. Eat the rest for breakfast or share with your neighbors. It’s awfully good on a warm summer’s night.