Ingredients

Fruit:
4 C. blackberries (fresh or frozen; if frozen do not thaw)
1/2 C. seedless blackberry jam
2 Tbs. quick-cooking tapioca
2 Tbs. sugar
2 Tbs. butter, cut into pieces

Topping:
1 C. all-purpose flour
2 Tbs. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 C. butter
2-4 Tbs. milk
1 large egg
2 tsp. sugar

Directions

Preheat oven to 425 degrees. Grease a 1 ½-qt. casserole dish. In mixing bowl, combine blackberries, jam, tapioca and sugar. Mix well. Scrape mixture into casserole dish and dot with butter. Bake 15 minutes or until mixture is bubbly. Stir well. For topping: In a large bowl, mix together flour, sugar, baking powder and salt. Stir well. Cut in butter until mixture is crumbly. Stir in 2 Tbs. milk and egg until blended. Stir milk mixture into crumbs to form a stiff dough. On lightly floured board, roll out dough to 1/2 inch thickness. Cut out dough with cookie cutters (hearts, diamonds, circles, whatever you like). Place cut out shapes on top of hot fruit mixture. Sprinkle with sugar. Bake for 15-20 minutes or until fruit is hot and bubbly.
Biscuit shapes on top should be golden brown.