This recipe has been a classic for years: moist, easy to make, and liberally studded with juicy berries. It’s the perfect way to make use of your berry-picking bounty, but it can be made at any time of year with frozen berries if you just can’t wait for a forkful of summer.
1/3 cup (67g) granulated sugar
1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
1 teaspoon cinnamon
1/8 teaspoon table salt
4 tablespoons (57g) butter, at room temperature, at least 65°F
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