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King Arthur Flour Whole Grain Baking
by King Arthur Flour
There's something so homey about blackberries—they grow wild on the roadside here in Vermont, and nearly everyone has access to a patch of blackberry bushes, if they're willing to risk the thorns. In season, we pick as many as we can and toss them in the freezer to pull out in the heart of winter for a bright, summery surprise under the crisp cloak of a dropped cornmeal biscuit. You may substitute bluebemes if your blackberry patch is bare, or try combining berries—blackberries and raspberries, raspberries and blueberries. As long as you have a dark berry as part of the mix, the cornmeal topping is a nice contrast for color and taste. This is great with vanilla ice cream.
Yield: 12 servings
Baking Temperature: 350°F
Baking Time: 30 to 35 minutes


• 6 cups (about 2 pounds) blackberries or combination of dark berries, fresh or frozen
• 3/4 cup (5 1/4 ounces) sugar
• 2 tablespoons (1/2 ounce) cornstarch

• 1 1/2 cups (7 1/4 ounces) whole cornmeal
• 1/2 cup (2 1/8 ounces) unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick, 3 ounces) unsalted butter, chilled
• 1/2 cup (4 ounces) milk
• 1/4 cup (2 3/4 ounces) maple syrup

Preheat the oven to 350°F. Butter a 9-inch-square baking dish.

To Make The Filling: Place the berries in the dish. Combine the sugar and cornstarch in a small bowl, mix well, and sprinkle over the fruit. Toss to combine thoroughly. Set aside.

To Make The Topping: Combine the cornmeal, flour, baking powder and salt in a medium bowl or your food processor. Cut the butter into small cubes. Using a pastry blender, your fingers or the metal blade of the food processor, cut the chilled butter into the flour until the pieces of butter are the size of small peas. Combine the milk and maple syrup and stir swiftly into the cornmeal mixture, mixing just until it is moistened.

Drop the topping by small spoonfuls onto the fruit, but be sure to leave spaces between the spoonfuls to let the fruit bubble up around the dough.

Place the pan in the oven and bake the grunt until the topping is lightly browned and the fruit is bubbling and thick, 30 to 35 minutes. Remove from the oven and let cool for 10 minutes before serving.

Nutrition Information Per Serving (1 Serving, 148G): 17g whole grains, 247 cal, 7g fat, 4g protein, 29g complex carbohydrates, 22g sugar, 5g dietary fiber, 16mg cholesterol, 204mg sodium, 223mg potassium, 71RE vitamin A, 16mg vitamin C, 2mg iron, 139mg calcium, 199mg phosphorus.


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