|Berries||2 Quart, washed and stemmed|
|Sugar||2 Cup (32 tbs)|
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Preheat oven to 400° F.
Place berries in an ungreased 3-quart casserole; mix cornstarch and sugar and stir into berries.
Taste and, if too tart, add more sugar.
Dot with butter and let stand 20 minutes; stir well.
Meanwhile, prepare topping: Sift flour, baking powder, sugar, and salt into a bowl, then cut in butter with a pastry blender until mixture resembles coarse meal.
Mix in milk with a fork to form a stiff dough.
Drop from a tablespoon on top of berries, spacing evenly.
Bake, uncovered, 30 minutes until lightly browned and bubbly.
Cool to room temperature before serving.
Good topped with whipped cream or vanilla ice cream.