Photo: Diane Cu and Todd Porter

Serves 4 to 6

Ingredients

Filling

• 6 cups blackberries
• 1/3 cup sugar
• 1 Tbsp. all-purpose flour
• 2 tsp. lemon zest
• Pinch of salt

Topping

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 large egg yolk, beaten, at room temperature
• 1/2 cup buttermilk
• 6 Tbsp. unsalted butter, melted
• 1/2 tsp. pure vanilla extract
• Fresh mint, for garnish (optional)

Directions

Preheat the oven to 375°F. Lightly grease a glass pie plate.

To make the filling, in a large bowl, gently toss the blackberries with the sugar, flour, lemon zest, and salt in a large bowl until blended. Pour into the prepared baking dish and set aside.

For the topping, stir together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg yolk, buttermilk, butter, and vanilla, blending well. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.

Drop heaping spoonfuls of the topping onto the fruit filling, spacing them evenly over the surface. Don't worry if the topping doesn’t cover all of the fruit. Bake until a toothpick inserted into the topping comes out clean, about 45 minutes. The fruit should be bubbling and the top browned.

Serve warm, at room temperature, or right out of the refrigerator with a scoop of vanilla ice cream or frozen yogurt and a sprinkling of fresh mint (if using).