3/4 cup light-brown sugar
1/2 cup (1 stick) cold unsalted butter,
cut into small pieces
1 tsp coarse salt
2 3/4 pounds fresh blackberries (5 pints)
2 tbsp instant tapioca
3/4 cup granulated sugar
1 tbsp grated orange zest, plus 1/4 cup orange juice
Preheat oven to 375 F. In a food processor, pulse the flour, brown sugar,
butter, and salt until combined. In a large bowl, toss together the
blackberries, tapioca, granulated sugar, and orange zest and orange juice. Pour
the blackberry mixture into a 2 quart baking dish. Sprinkle evenly with the
flour mixture. Bake until the topping is golden and the juices are bubbling,
about 50 minutes. Let cool for 20 minutes. Serve warm or at room temperature.
Makes 8 servings
Blackberry Juice-Sweetened Fruit Spread
Savannah Mixes Sugar Free Southern Blackberry Mix, 25-Ounce Bottle (Pack of 4)
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