Ingredients
- Filling:
- 4-5 cups black raspberries
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 T flour
- 1/4 cup butter, in small pieces
- 2 T lemon juice
- 1/2 tsp grated nutmeg
- Dough:
- 1 1/2 cups flour
- 3 T sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup butter, cold
- 1/2 cup milk, approx.
- 1/2 tsp vanilla
Preparation
Step 1
Preheat oven to 350. Place berries in 1 1/2 quart oiled casserole with medium high sides. Add the sugar and flour; toss. Dot with butter; sprinkle with lemon juice and nutmeg. Bake for 15 minutes.
To make the dough, place flour, 3 T sugar, baking powder, and salt in a bowl. Cut in the chilled 1/2 cup butter with a pastry blender. Combine the milk and vanilla and add to the flour mixture. Stir with a fork until a stiff ball forms, then turn out onto a well-floured pastry cloth or board and roll out to approximately 1/4 inch thick. Shape the dough to fit the dish you are using.
Roll the dough back onto the rolling pin and unroll on top of fruit. Slash the middle of the dough, then sprinkle a bit of sugar and nutmeg on top. Continue baking for 30-40 minutes or until the juices bubble up through the slit and the crust is lightly golden. Serve warm, with ice cream.