Blackberry Doty
This unique breakfast or dessert is more like an upside down pie, and will quickly become a family favorite. We love serving it with a splash of milk or cream. This is equally delicious made with sliced rhubarb or blueberries! If using rhubarb, you may want to increase the amount of cinnamon sugar you use at the end.
- 4 cups fresh or frozen blackberries
- 1 1/2 c. flour (can be 1 cup AP flour and 1/2 cup whole wheat flour)
- 1/2 c. sugar
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
- 2 TBSP. shortening or coconut oil
- 1/3 c. milk
- 2 eggs
- 1 TBSP vanilla extract
Topping
- 1/2 c. sugar
- 1 TBSP ground Ceylon Cinnamon
- 1 tsp. vanilla paste or 1/2 tsp. vanilla powder
Butter two pie plates. Divide the fruit between the two plates, covering the bottom. Preheat oven to 350°F.
Combine flour, sugar, salt, and baking powder. Cut in the shortening intot he the flour mixture with a pastry blender or your fingertips, until it is the size of small peas. Whisk milk, eggs, and vanilla extract together. Add to the dry ingredients and mix together with a fork just until everything is wet. It will be very thick. Spoon the batter over the fruit as best you can, dividing it equally over the two pie plates. It's hard to spread, but it's ok if some of the fruit is exposed.
Bake 350°F for 30 minutes, or until golden brown and fruit is bubbly. If the fruit is frozen when you begin, it's going to take closer to 45 minutes. When done, put a dinner plate over the pie plate and flip it upside down. Lift off the pie plate. Mix together the vanilla cinnamon sugar topping and sprinkle half over reach of the plates of doty. Serve warm, with milk or half and half for breakfast, or ice cream or whipped cream for dessert.
Makes 8 servings.