Another recipe from my friend Ralph :)
Serves up to 12
4 pints blackberries
4 large Granny Smith apples, peeled, cored and thinly sliced
1/3 cup plus 2 Tbl granulated sugar, divided
1 1/2 cups all-purpose flour
2 tsp baking powder
good pinch of kosher salt
1 stick (8 Tbl) butter, cut into 1/2-inch cubes, room temp, plus more for buttering the pan
3/4 cup plus 2 Tbl heavy cream, divided
Preheat the oven to 375°F. Generously butter a 9x13-inch casserole dish.
In a large mixing bowl, toss the blackberries and sliced apples with 1/3 cup sugar. Transfer to the buttered casserole dish. Set aside.
In a medium-sized mixing bowl, whisk to combine the flour, baking powder and pinch of salt. Add the cubed, softened butter, and using a pastry blender, cut in into the flour mixture, working until the mixture resembles fine crumbs. Add 3/4 cup cream and mix with a rubber spatula, to form a sticky dough. Divide the dough into 12 egg-shaped balls.
Arrange the dough balls evenly over the fruit in the casserole dish, in rows of 3 by 4. Brush the surfaces of the dough with the remaining cream, then sprinkle with the remaining 2 Tbl sugar.
Bake for 40-50 minutes, until the crust is golden brown and the fruit is soft and juicy. Let stand 15 minutes before serving. Serve hot or at room temperature, preferably with vanilla ice cream.