Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
46
High
Nutrition per serving
Calories617.9 kcal (31%)
Total Fat33.9 g (48%)
Carbs74.9 g (29%)
Sugars38.8 g (43%)
Protein7.5 g (15%)
Sodium490.9 mg (25%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
24 ozblackberries
cleaned
⅓ cupsugar
3 Tbspall purpose flour
3 Tbspfresh tarragon
finely chopped, depending how strong you'd like it
salt
1 cupall purpose flour
3 Tbspsugar
1 ½ tspbaking powder
½ tspkosher salt
6 Tbspunsalted butter
cold, cubed, plus more for greasing the baking dish
¾ cupheavy cream
cold
demerara sugar
vanilla ice cream
for serving
Instructions
Step 1
Preheat oven to 375 F. Butter a small baking dish. Set aside.
Step 2
Toss blackberries with sugar, flour, tarragon and a pinch of salt. Let sit as you make the topping.
Step 3
In a medium bowl whisk, flour, sugar, baking powder and salt. Add in cubed butter and toss to coat in the flour.
Step 4
Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture, until the butter is about the size of large peas.
Step 5
Add cold cream and gently mix everything together to create a wet shaggy dough. Be careful not to over mix, you just want to mix until all the dry ingredients are absorbed by the wet. (it's good to see chunks of butter in there!)
Step 6
Add berries to the prepared baking dish. Dollop the biscuit topping all over the top of the berries. Some exposed berries are ok!
Step 7
Sprinkle with a generous amount of demerara sugar.
Step 8
Bake for 40-55 minutes until deeply golden brown and bubbling.**
Step 9
Let cool for 5-10 minutes and serve warm with vanilla ice cream. The ice cream is crucial for this!
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