Ingredients:

  • 4 cups (600g) fresh black raspberries
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (8g) cornstarch
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (12g) granulated sugar

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, toss the black raspberries with 1/2 cup sugar, lemon juice, and cornstarch until the berries are evenly coated and glossy.
  3. Pour the melted butter directly into a 9x9 inch baking dish or cast-iron skillet, swirling to coat the bottom completely.
  4. In a mixing bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
  5. Stir in the milk and vanilla extract until just combined, ensuring a few small lumps remain for a tender crumb.
  6. Pour the batter directly over the melted butter without stirring them together.
  7. Spoon the raspberry mixture evenly over the top of the batter.
  8. Sprinkle one tablespoon of sugar over the berries to create a crackly finish.
  9. Bake for 50–60 minutes until the top is a deep mahogany-gold and the fruit juices are bubbling up the sides.