- 2 packages (1 pound each) frozen blackberries
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- ½ teaspoons ground cinnamon
- Sweet Cream Biscuit Topping
- 2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
- 1 cup heavy whipping cream
- 2 Tablespoons milk
- 1 Tablespoons butter or margarine, softened
- 1 Tablespoons granulated sugar or coarse sugar crystals
- In large bowl, combine frozen berries, 1 cup sugar, cornstarch and cinnamon.
- Pour into 13-inch-by-inch or 10-inch-by10-inch baking dish coated with nonstick cooking spray. Bake at 350° for 40 minutes, stirring after 20 minutes.
- Meanwhile, in medium mixing bowl, stir together Pioneer Biscuit & Baking Mix, cream and enough milk to make a soft dough.
- Turn out dough onto surface dusted with Pioneer Biscuit & Baking Mix. Knead 5 to 7 times. Roll out dough to ⅛-inch thickness.
- With fluted pastry wheel, cut dough into 1-inch-wide strips. Place 4 or 5 strips lengthwise across the hot blackberry mixture. Place 5 or 7 strips crosswise over first strips. Cut off any overhanging dough. Brush the lattice top with butter; sprinkle with sugar.
- Increase oven temperature to 400° and bake for 12 to 16 minutes or until lattice top is light golden brown. Cool on wire rack for 30 minutes.
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