Juicy mixed berries beneath tender, golden biscuit topping; serve warm.
SBy sadool
Servings
8
6 cup Mixed berries (blueberries, raspberries, blackberries), fresh or frozen
0.5 cup Granulated sugar (for filling)
2 tbsp Cornstarch
1 piece Lemon
1 tsp Vanilla extract
1.5 cup All-purpose flour
0.25 cup Granulated sugar (for topping)
2 tsp Baking powder
0.5 tsp Salt
6 tbsp Cold unsalted butter, cubed
0.75 cup Cold buttermilk
1 tbsp Coarse sugar (for sprinkling)
Calories
307 kcal
Protein
5g
Carbs
59g
Fat
7g
Fiber
6g
Sugar
32g
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Berry Filling
1. Heat the oven to 375°F (190°C) and place a rimmed baking sheet on the lower rack to catch drips. Zest the lemon, then juice it.
1 piece Lemon
2. Toss the mixed berries with the granulated sugar (for filling), cornstarch, lemon zest and juice, and vanilla extract in a large bowl. If using frozen berries, do not thaw. Spread in a 9x13-inch (or 2.5-quart) baking dish.
6 cup Mixed berries (blueberries, raspberries, blackberries), fresh or frozen,
0.5 cup Granulated sugar (for filling),
2 tbsp Cornstarch,
1 piece Lemon,
1 tsp Vanilla extract
Biscuit Topping
3. Whisk the all-purpose flour, granulated sugar (for topping), baking powder, and salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
4. Add the cold buttermilk and stir gently with a fork just until a shaggy dough forms. Do not overmix, as this keeps the topping tender.
0.8 cup Cold buttermilk
Bake and Serve
5. Drop spoonfuls of dough over the berries, leaving gaps so steam can escape. Sprinkle with the coarse sugar.
1 tbsp Coarse sugar (for sprinkling)
6. Bake for 40 to 45 minutes at 375°F (190°C), until the topping is deep golden and the berry juices are thick and bubbling around the edges. Cool for 15 minutes so the filling sets, then serve warm.
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