24 oz fresh or frozen blackberries
1/2 cup granulated sugar
3 tbsp all purpose flour
1 tbsp fresh lemon juice
For the Biscuit Topping:
1 1/2 cup all-purpose flour
3 tbsp granulated sugar
1 1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp sea salt
8 tbsp unsalted butter cut in cubes
3/4 cup milk
2 tsp vanilla extract
Mix together blackberry filling ingredients in a medium sized bowl until blackberries are completely coated. Mixture will clump around berries and become a uniform dark purple color. Set aside. For the biscuit topping, add dry ingredients for biscuit topping to a separate bowl and whisk together. Add in cubes of butter and press into dry mixture with your fingers until a coarse meal forms and no big chunks of butter remain. Pour in milk and stir until just combined. Pour blackberry filling into crock of slow cooker. Drop biscuit mixture over top in large spoonfuls. Lay a kitchen towel or paper towel across top of crock to catch condensation that will gather inside lid. Place lid on top then turn slow cooker to high setting. Cook for two hours or until filling is bubbly and thickened and biscuit topping is cooked through and golden brown.