Betty includes versions for peach, blueberry, cherry, and plum in her cookbook. I chose blackberries because I thought they were comparable enough to blueberries.

INGREDIENTS

12 cup granulated sugar
1 tablespoon cornstarch
4 cups blackberries, blueberries, or whatever berry you choose!
1 tsp. lemon juice
1 cup regular flour
1 tablespoon sugar
12 teaspoon baking powder
12 teaspoon salt
3 teaspoons melted butter
12 cup of milk

Preheat the oven to 4000 degrees Fahrenheit.
In a 2 quart sauce pan, combine sugar and cornstarch, then add berries and lemon juice.
Cook, stirring regularly, until the fruit mixture thickens and boils. Allow 1 minute to boil.
Fill a 2-quart casserole dish halfway with the fruit mixture.
In a small mixing bowl, combine the flour, sugar, baking powder, and salt. Using a pastry knife (or a fork, as I did), cut in the butter until the mixture resembles cornmeal (crumbly).
Stir in the milk, then pour the dough onto the fruit mixture.
Bake until the mixture is hot, bubbling, and golden brown.
Serve with Blue Bell Homemade Vanilla Ice Cream (or whatever ice cream you have on hand).