| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 4 | cups | blackberries |
| 1/2 | cup | sugar |
| 1 | teaspoon | lemon zest |
| 1 | tablespoon | fresh lemon juice |
| 1/4 | teaspoon | cinnamon |
| 1/4 | teaspoon | nutmeg |
| Topping | ||
| 3 | tablespoons | sugar |
| 1 | cup | all-purpose flour |
| 1 1/2 | teaspoons | baking powder |
| 1/4 | teaspoon | salt |
| 4 | tablespoons | unsalted butter -- cold |
| 1/4 | cup | 2% low-fat milk |
| 1 | whole | egg |
| 1/2 | teaspoon | cinnamon |
| 1/2 | teaspoon | vanilla extract |
| Place berries, sugar, lemon zest, lemon juice, cinnamon, and nutmeg in a 9x9 inch pan. Stir to coat berries evenly. Let set for 30 minutes Heat oven to 350°F. Whisk together 3 tablespoons of sugar, flour, baking powder, salt, and cinnamon. Cut the butter in with a pastry blender until the mixture resembles coarse crumbs. Mix milk, egg, and vanilla. Pour into dry ingredients and mix until batter is just moistened. Drop batter by large spoonfuls over the berries. Bake for 30 minutes or until berry mixture is bubbling and topping is browned. Makes 9 servings |
| Per Serving: 202 Calories; 6g Fat (26.9% calories from fat); 3g Protein; 35g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. |