Ingredients:
 3/4 cup light brown sugar
 2 tablespoons cornstarch
 2 pints fresh blackberries
 1 tablespoon lemon juice
 Zest from one lemon
 1 1/2 cups all purpose flour
 2 tablespoons sugar
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 4 tablespoons very cold unsalted butter, cut into small cubes
 1/3 cup non-fat buttermilk
 2 tablespoons granulated sugar


Cooking Instructions:

Preheat the oven to 350 degrees.

In a small bowl, mix the brown sugar and cornstarch together.

Place the blackberries in a medium sized saucepan and stir in the sugar mixture. Bring the mixture to a simmer and cook for 2 minutes, stirring frequently. Add the lemon juice and zest. Pour the mixture into a baking dish and set aside.

In a food processor, combine the flour, sugar, baking soda and salt. Add the butter and process until the butter is the size of small peas. With the motor running, add the buttermilk in a steady stream and process for 5 seconds. Turn the dough out onto a lightly floured surface and knead lightly until the dough comes together in a ball. Roll out the dough until it is about 1/3-inch thick and is wide enough to cover the top of the baking dish. Place the dough on top of the fruit mixture and, using a sharp paring knife, cut the dough to fit just inside the dish.

Cut a few slits in the dough and sprinkle the top with the granulated sugar, place the dish on a cookie sheet and bake until the crust is golden brown, about 30 to 40 minutes.

Nutritional facts per serving: 211 calories, total fat 5g (3 g saturated fat), 48g total carbohydrates, and 3g dietary fiber.