8 C fresh or frozen blackberries, if frozen: thaw thoroughly, rinse, and drain
2 C all-purpose flour
4 Tbsp butter, cubed, divided
1 1/4 C sugar, plus additional for topping
2/3 C milk
1 Tbsp lemon juice
2 tsp lemon zest
1/4 tsp salt
1 Tbsp baking powder
1/4 C shortening (Crisco)
vanilla ice cream, optional
Preheat oven to 375 F degrees. Grease a 9×13 baking dish with non-stick cooking spray.
In a large bowl, combine blackberries, 1 1/4 cup sugar, lemon zest, and juice.
Spread evenly, in baking dish.
In a separate bowl, sift flour, salt, and baking powder.
Add butter and shortening. Mix with a pastry blender, or fork, until coarse and crumbly.
Slowly add milk, mixing constantly. Dough should smooth out and not be sticky.
Tear off small pieces of dough and press gently on blackberries. Continue until berries are covered.
Sprinkle 1-2 Tbsp sugar over the top.
Bake for 40-45 minutes, or until golden brown and bubbling.
Serve warm and with vanilla ice cream or your favorite topping.