Ingredients:

  • 4 cups fresh or frozen blackberries (600g)
  • 0.5 cup granulated sugar (100g)
  • 1 tablespoon cornstarch (8g)
  • 1 tablespoon lemon juice (15ml)
  • 1.5 cups Bisquick baking mix (190g)
  • 1 cup whole milk (240ml)
  • 0.5 cup unsalted butter, melted (113g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 tablespoon turbinado sugar (12g)

Instructions:

  1. In a medium bowl, combine the blackberries, 1/2 cup sugar, cornstarch, and lemon juice. Toss gently to avoid crushing the fruit and let sit for 10 minutes to macerate and bloom the juices.
  2. Pour 0.5 cup melted butter into the bottom of your 9x13 baking dish. Don't stir the butter into the other layers later; it needs to sit at the bottom to fry the base of the batter.
  3. In a separate large mixing bowl, whisk together the Bisquick baking mix, whole milk, and vanilla extract until a smooth batter forms.
  4. Pour the batter directly over the melted butter in the 9x13 inch baking dish. (Do not stir).
  5. Spoon the blackberry mixture evenly over the top of the batter (do not stir).
  6. Sprinkle the tablespoon of turbinado sugar over the surface of the batter to ensure a crunchy, shattering crust.
  7. Bake at 375°F (190°C) for 45 minutes or until the topping is a deep golden brown and the fruit juices are bubbling at the edges.