Ingredients
5 cups fresh blackberries1/3 cup turbinado (washed raw) sugar2 tablespoons quick-cooking tapioca1 tablespoon lemon juice1-1/2 teaspoons cornstarch or arrowroot flour1 cup all-purpose flour1/4 cup sugar1-1/4 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon ground cinnamon3 tablespoons cold butter1/3 cup fat-free milkVanilla ice cream, optional
Preparation
Preheat oven to 375°. In a large bowl, combine first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray.
In a small bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto blackberry mixture.
Bake, uncovered, 25-30 minutes or until golden brown. Serve warm, with ice cream if desired.
